Shrimp Fettucine with Vodka Tomato Sauce recipe on
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5 from 5 votes

Shrimp Fettuccine with Vodka Tomato Sauce

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Marlynn Schotland, Urban Bliss Life


  • 12 ounces fettuccine
  • 2 tablespoons butter
  • 1 1/2 cups onion
  • 3 cloves garlic minced
  • 1 28- ounce can stewed tomatoes or 2 14.5 ounce cans
  • 1/4 cup vodka
  • 1/2 cup 2%/lowfat/or skim milk - OR non-dairy milk of your choice I use almond milk
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 pound shrimp deveined, peeled
  • Optional garnish: 3 tablespoons chopped fresh parsley and/or freshly grated parmesan cheese
  • salt and pepper


  • Begin to boil the pasta water in a large stockpot and cook according to package directions.
  • Melt butter in a separate large pot over medium-high heat and saute the onions and garlic until softened, which takes about 4-5 minutes.
  • Add tomatoes to the pot and stir. Slowly add the vodka, the milk or non-dairy milk, lemon juice, and lemon zest, stirring gently as you add each ingredient.
  • Bring heat to high and bring the water to a boil, then lower heat to low-medium and simmer for about 5 minutes.
  • Add shrimp to the sauce. If you are using raw shrimp, you'll need to cook it in the simmering pasta sauce for another 5-7 minutes, until it's just cooked. If you are using thawed, fully cooked shrimp, you'll just need to let it heat up and mix in with the sauce for about 3 minutes.
  • Add the cooked pasta to the sauce and gently fold the pasta into sauce until it's nicely covered in sauce.
  • Salt and pepper to taste. Garnish with freshly chopped parsley and/or freshly grated parmesan cheese.