Is spaghetti your favourite kind of pasta? It’s definitely one of mine! I love how versatile it is, and how many great recipes it can be used in. I can’t have gluten, so this spicy shrimp pasta is perfect. Whichever brand of spaghetti you prefer, this recipe is a great way to use it. This spicy shrimp pasta will soon become a favourite meal. The Bloody Mary vodka sauce is perfect on this spicy shrimp pasta.
Tips for Preparing Shrimp
Along with the pasta (regular or gluten free) noodles, you will need some big juicy shrimp to make spicy shrimp pasta. Although you can buy cooked shrimp and just warm them up, I usually like to cook them from raw. The flavour just seems better that way and they cook fast anyway.
The size of the shrimp is up to you, but large ones are best here. You don’t want the tiny kind that will get lost in the sauce. The size of shrimp is measured by how many of them you get to one pound.
For example 16/20 means there are between 16 and 20 shrimp per pound. You might see the letter U as well, such as U12 which means there are under 12 to a pound. Labels like ‘jumbo’ or ‘large’ are not actually regulated so go by the numbers and what you see in the package. You can make this spicy shrimp pasta with any size you like, but the bigger ones are juicier!
Choose cleaned, peeled shrimp if you like, or else clean your own. To do this, after removing the shell, run a sharp knife down the back, then pull out the black vein. This vein is the shrimp’s intestinal tract and should be removed before cooking. If your shrimp have heads and/or tails, pull them off too. Give the cleaned shrimp a quick rinse and then dry them on paper towels before cooking.
Bloody Mary Vodka Sauce
This sauce is amazing. Really! If you typically make cream sauces such as carbonara, or simply use pesto, treat yourself to this instead. I promise this shrimp pasta with Bloody Mary vodka sauce is going to tantalize your taste buds.
We are using some really tasty ingredients here. The onion and garlic add plenty of flavour, while the jalapeno kicks the heat up a bit. Then you have tomatoes, Bloody Mary mix and vodka to add a bold taste. Celery salt, Worcestershire sauce and A1 steak sauce add further bold flavours. Add a few drops of Tabasco sauce too if you want it spicier.
Many fish and shellfish recipes are served with light sauces, based on cream or herbs. However, shrimp has the right flavour to pair with these bolder ingredients. The Bloody Mary vodka sauce can be made less or more spicy to suit your palate. Just tweak the amount of jalapeno and Tabasco you add.
You won’t actually taste the vodka here. Yes it’s shrimp pasta with Bloody Mary vodka sauce, but the vodka adds just a gentle hint of flavour. It adds a zing much like a splash of lemon or lime would.
Spicy Shrimp Pasta Variations
If you don’t want to use alcohol in your Bloody Mary vodka sauce, sub water with a little lemon juice. You could also use penne, rigatoni or another pasta shape instead of spaghetti in this shrimp pasta with vodka sauce. If you are a fan of spicy pasta dishes you should try this spaghetti arrabbiata.
Feel free to use your preferred Bloody Mary mix too. See what is available where you live. Any of them would work in this spicy shrimp pasta dish. Just pick out a favourite brand if you have one. Switch the celery salt for regular salt if you like. The Bloody Mary mix should have a slight celery flavour anyway.
The Bloody Mary vodka sauce is smooth. I like to use an immersion blender to get it that way. You could leave it slightly chunky if you prefer though, or if you don’t have a blender. Or if you’re in a hurry to eat!
This vodka shrimp pasta will taste amazing regardless. Don’t skimp on the simmering time when making shrimp pasta with Bloody Mary vodka sauce though. Those fifteen minutes make the flavour of the sauce richer and better. Maybe spice things up more by serving it with a bourbon bloody mary cocktail!
Bloody Mary Shrimp Pasta Recipe
Bloody Mary Shrimp Pasta
- 1 lb spaghetti regular or gluten free
- 1 Tbsp. olive oil
- 1 lb shrimp raw, large
- 1 white onion
- 2 Cloves garlic minced
- 1 jalapeno seeded and diced
- 3 Tbsp. vodka
- 1 14.5 Oz can diced tomatoes italian style
- 1/3 Cup bloody mary mix
- 1 Tsp. celery salt
- 1 Tbsp. worcestershire sauce
- 2 Tsp. steak sauce A1
- 1 Dash Tabasco sauce
- Boil spaghetti until al dente. Drain, and set aside. Remember, for gluten free pasta, it is easy to overcook, so watch closely.
- Add 1 Tbsp of olive oil to a large pot or Dutch oven. Add the shrimp and season with sea salt. Cook for 3 to 4 minutes per side. Remove from the pot and set aside.
- Dice onions, garlic, and jalapeños and add to a pot with vodka. Cook for 2 minutes, or until softened. Add canned tomatoes, Bloody Mary mix, celery salt, worcheshire sauce, A1 sauce, and Tabasco. Cover and simmer for 15 minutes.
- Use an emulsion blender and blend the sauce. Add the spaghetti and shrimp and toss to coat.
- Garnish with celery leaves and ground black pepper and enjoy!
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This spicy shrimp with vodka sauce pasta is a great dish to make when you want to impress. There isn’t much that can go wrong with spicy shrimp pasta either. As long as you don’t overcook the pasta or shrimp and you allow enough simmering time. The pasta should be al dente. The shrimp should be tender and juicy. And as for the Bloody Mary vodka sauce? Well, that is the BEST part!
Let me know if you try this bloody mary pasta recipe. How else would you use this Bloody Mary vodka sauce?
Other Recipes to Try
Bella Bucchiotti is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for food, dogs, fitness, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.
shrimp is my absolute favorite! have it at least two times a week so adding this to the recipe list!
Like you, I’m sensitive to gluten so I don’t eat pasta much. However, with shrimp one of my favs, I should try it with gluten-free pasta. Thanks for the idea. Delicious recipe indeed!
This looks delicious, I love shrimp and this could be the perfect cheat meal
Sounds delicious! I know my husband will love this recipe! He loves shrimp
This sauce sounds amazing! I can’t wait to make this