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(WREG-TV) If you’re a seafood lover, you’re going to love this recipe.

We’re combining shrimp with a rich Vodka Cream Sauce.

Don’t worry, the alcohol evaporates but the rich flavor remains.

Galena’s Shrimp in Vodka Cream Sauce

1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 onion, finely diced
2 cloves garlic, minced
1/8 teaspoon red pepper flakes, or to taste
1/8 teaspoon freshly ground black pepper
1/2 cup good quality vodka
1 28 ounce size Pomi Strained Tomatoes
2 tablespoons tomato paste
1 teaspoon basil
1/2 teaspoon oregano
1/2 cup heavy cream
2 tablespoons grated Parmigiano Reggiano

Melt butter and oil together in a medium size saucepan over low heat.
Add onion and garlic, cook until transparent, about 10 minutes.
Add red and black pepper, increase heat to medium and deglaze pan with vodka.
Cook until liquid is reduced by half, about 5 minutes.
Add tomatoes, paste, basil and oregano.
Simmer sauce 30 minutes, or until thick.
Add heavy cream and grated cheese and grilled shrimp, cook until heated thorough.
Serve over pasta of your choice.

Grilled Shrimp

1 pound 21-25 count size shrimp
2 tablespoons oil
salt & pepper to taste
25 wooden skewers (soaked in water for 30 minutes)

Peel & devein shrimp.
In a large mixing bowl combine oil, salt & pepper.
Toss shrimp in oil mixture.
Thread shrimp on skewers using one skewer per shrimp. Keep shrimp lengthwise while skewering to prevent shrimp from curling up.
Place shrimp on preheated grill or grill pan.
Cook 2-3 minutes and turn shrimp over, continuing cooking until shrimp is lightly pink in color.
Remove from pan, when cool enough to touch, remove skewer.

For more of Gail’s great recipes, visit her online at