Have some shrimp or prawns and want a delicious way to use them? Fire up your pellet grill or use the stovetop and make an easy Shrimp with Vodka Cream Sauce—a rich, silky pasta topping that highlights sweet shellfish and bright tomato flavor.
Traeger Shrimp with Vodka Cream Sauce
We cooked this with Spot Prawns during Spot Prawn season in the Pacific Northwest—one of the tastiest shellfish experiences you can find—but this dish works well with any high-quality, uncooked shrimp or prawns. If you don’t have a pellet grill, cook everything on the stovetop: the technique and flavors are the same, and you’ll still end up with a luxurious vodka cream sauce and perfectly tender seafood.
Recipe Shopping List
Before you start cooking, gather these essentials. For exact quantities, see the ingredient list in the recipe card below.
- Olive oil
- Butter
- Fresh garlic
- Vodka
- Seafood stock (or chicken stock)
- San Marzano crushed tomatoes (or good-quality crushed tomatoes)
- Shrimp or prawns (uncooked, peeled and deveined)
- Heavy cream
- Salt & freshly ground black pepper
- Parmigiano Reggiano, shredded
- Spaghetti or bucatini
How to Make This Recipe (Overview)
Here’s a brief overview so you know what to expect. When you cook, follow the full recipe and timing in the recipe card below.
- Preheat: Set the pellet grill or stovetop to medium-high (about 375–400°F). If using a grill, place a grill-safe, high-sided pan inside while the unit warms up.
- Start the sauce: Heat olive oil and butter until melted, then add garlic and cook briefly until fragrant. Add vodka, seafood stock and crushed tomatoes, stir, and bring to a gentle simmer. Let the sauce reduce 20–30 minutes for flavor concentration while you cook the pasta.
- Add the shrimp: Stir the raw shrimp into the simmering sauce and cook 5–7 minutes, until opaque and just cooked through.
- Finish: Remove the pan from heat, stir in heavy cream, then adjust salt and pepper to taste. Serve generously over hot pasta and top with shredded Parmigiano Reggiano.
Recipe FAQ
Seafood is best eaten the day it’s cooked, but leftovers can be reheated gently. Use the microwave at short intervals or warm in a saucepan over low heat—stir frequently and avoid overheating to keep the shrimp from becoming rubbery.
What kind of shrimp are best?
Spot Prawns are exceptional when available, but any high-quality, raw shrimp or prawns will work. Avoid pre-cooked shrimp; they won’t hold up well in the sauce and will overcook.
What add-ins pair well with this sauce?
Spinach, diced zucchini, or roasted red bell pepper can be stirred in toward the end of cooking for color, texture and extra vegetables.
Spot Prawns with Vodka Cream Sauce
Yield: 8 servings
This creamy vodka sauce highlights tender shrimp or prawns, simmered in tomatoes and finished with cream and Parmigiano Reggiano. Cook on a pellet grill for slight smoky depth or on the stovetop for the same great flavor.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons butter
- 6 cloves fresh garlic, peeled and sliced
- ¼ cup vodka
- 1 cup seafood stock (or substitute chicken stock)
- 2 (32-ounce) cans crushed San Marzano tomatoes
- 2 pounds shrimp or prawns, shelled and deveined
- 1 cup heavy cream
- Salt and freshly ground black pepper
- 1 cup shredded Parmigiano Reggiano
- 2 pounds spaghetti or bucatini
Instructions
- Preheat your pellet grill to 375–400°F, or heat a large skillet over medium-high if cooking on the stovetop. If using the grill, place a grill-safe, high-sided baking dish or skillet inside to warm.
- Add olive oil and butter to the hot pan. When melted, add the sliced garlic and stir to coat. Cook for about 3–4 minutes until fragrant, taking care not to burn the garlic.
- Pour in the vodka, seafood stock and crushed tomatoes. Stir to combine and bring the sauce to a gentle simmer. Close the grill lid or reduce stovetop heat and let the sauce simmer for 20–30 minutes, stirring occasionally.
- While the sauce simmers, cook pasta in well-salted boiling water until al dente. Reserve a cup of pasta water in case you need to loosen the sauce.
- Add the raw shrimp or prawns to the simmering sauce and cook for 5–7 minutes, until the shrimp are opaque and cooked through.
- Remove the pan from heat. Stir in the heavy cream and shredded Parmigiano Reggiano. Taste and season with salt and pepper as needed—tomato brand sodium levels vary, so adjust accordingly.
- Serve the sauce over hot pasta, garnish with extra Parmesan, and enjoy immediately.
Notes
- If you prefer a thicker sauce, simmer it longer to reduce and concentrate the flavors, stirring periodically to prevent sticking or scorching.
- If using whole San Marzano tomatoes, pulse them briefly in a food processor before adding to the pan for a smoother texture.
- You can make seafood stock from shells if you have them, or use store-bought stock in a pinch.
Nutrition (Estimate)
Amount per serving (1 of 8): Calories 676; Total Fat 25g; Saturated Fat 12g; Cholesterol 289mg; Sodium 1389mg; Carbohydrates 55g; Fiber 5g; Sugar 10g; Protein 41g. Nutrition values are estimates.
More Pasta Recipes
- Bolognese sauce
- Traeger Feta Pasta
- Smoked Chicken Gorgonzola Pasta Salad
- Grilled Caesar Pasta Salad
- Creamy Mushroom Pasta
- Grilled Salmon Orzo Pasta Salad
- Greek Pasta Salad