Pappardelle With Shrimp and Moonshine Sauce 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. Cynthia L. Nobles Aug. 21, 2013 Comments 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.