Set a large pot of water on medium high to boil. Once water comes to a rolling boil, add a generous amount of salt and your pasta. Cook to 'al dente'
Heat a large sauté pan on medium and add 2 tbs EVOO. Add onions and cook 3-5 minutes. When they turn translucent and soft, add the garlic. *tip: don't scorch your garlic...it'll taste bitter!
You can now add the mushrooms and cook them down. Spread them out in the pan and let them breathe! Then add broccoli and sundried tomatoes and cook until tender crisp. Season with salt and pepper.
Reduce heat to medium low. Add heavy cream, about two turns in the pan (or 3/4 of a pint). Season with salt and pepper. Let the cream simmer and bubble a few minutes.
Add shrimp and vodka. When the shrimp turns pink, about 2-5 minutes, your sauce is ready.
Toss drained pasta with your sauce and serve immediately.
- 1.0lb Uncooked shrimp, peeled and deveined
- 1/2c Each sundried tomatoes, broccoli, crimini mushroom
- 1.0 Small onion
- 2.0 Cloves garlic
- 2.0Tbsp Vodka
- Heavy cream
- Fresh ground pepper
- Fine Sea salt
- 1.0 Package Farfalle/bow tie or other firmer pasta