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.