1/3Cup bloody mary mixlook for a gluten free variety
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.