Bloody Mary Shrimp Pasta
This spicy gluten free shrimp pasta with Bloody Mary vodka sauce is going to be your new favourite meal.
Servings: 6
Ingredients
- 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
Instructions
- 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!
Notes
Ensure the Bloody Mary mix, and sauces you use are gluten free.
Nutrition
Calories: 418kcal | Carbohydrates: 59g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 1363mg | Potassium: 291mg | Fiber: 3g | Sugar: 4g | Vitamin A: 33IU | Vitamin C: 8mg | Calcium: 135mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
