Ingredients
12 ounces dried linguini pasta, cooked al dente & well drained
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup minced shallots
1/2 cup vodka
1 can (14 ounce size) diced tomatoes, drained
2/3 cup heavy cream
salt and freshly ground black pepper to taste
1/2 teaspoon red pepper flakes
1/2 pound large shrimp, shelled & deveined (thaw if using frozen)
1/2 cup chopped fresh parsley or use basil
freshly grated Parmesan cheese
additional freshly ground black pepper
Directions
In a 6-quart sauce pan or pasta pot, cook the linguini in salted boiling water until al dente.
In the meantime, prepare the sauce. In a large frying pan, heat the olive oil over medium heat. In it, saute the garlic and shallots for 2-3 minutes or until shallots are softened. Add vodka, increase heat to high and simmer for 3 minutes or until the vodka is reduced by half.
Add the drained tomatoes, cream, salt, freshly ground black pepper and red pepper flakes and continue to simmer for 4-5 minutes or until sauce thickens.
Add the shrimp and cover and cook for 1 minute. Add the bay scallops and cover and cook for 2 minutes more. Stir in the chopped parsley or basil along with the linguini. Cook, tossing the pasta for 2 minutes or until the pasta has absorbed some of the sauce. Serve topped with freshly grated Parmesan cheese and additional freshly ground black pepper to taste.
Chef Simeon's Kitchen 