Pappardelle With Shrimp and Moonshine Sauce

Photo by Cynthia L. Nobles  --  The sauce used for Pappardelle With Shrimp and Moonshine Sauce is a variation of Italy's famous vodka sauce.
Photo by Cynthia L. Nobles -- The sauce used for Pappardelle With Shrimp and Moonshine Sauce is a variation of Italy's famous vodka sauce.

Cynthia L. Nobles

Advocate-tested recipe

Pappardelle With Shrimp and Moonshine Sauce

Makes 4 servings. Recipe is by Cynthia L. Nobles, who says, “This is a variation of Italy’s famous Vodka Sauce. The alcohol cooks out during the simmering process and releases subtle flavors in the tomato that normally go undetected.”

2 tbls. olive oil

1/2 cup minced onion

2 cloves garlic, minced

21/2 cups crushed tomatoes

3/4 cup moonshine (Ole Smoky brand 100 proof original moonshine was used for testing)

2 tbls. minced fresh basil

1 tbl. minced fresh oregano

1 tsp. salt

1/2 tsp. crushed black pepper

Pinch cayenne pepper

1/2 cup heavy cream

1 lb. shrimp, peeled and deveined

4 ozs. cooked, hot pappardelle, or your favorite pasta

1. Heat olive oil in a medium, heavy saucepan and sauté onion 1 minute. Stir in garlic, tomatoes and moonshine. Lower heat to a simmer and cook 20 minutes, uncovered.

2. Stir in basil, oregano, salt, peppers and cream. Simmer 5 to 10 minutes or until sauce begins to thicken, stirring occasionally.

3. Add shrimp and cook just until they curl and turn pink. Serve shrimp and sauce over cooked pasta.