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Continue stirring until this just about comes to a boil but don't let it or else it will rise and you will have a giant mess. Dump the cream into the saucepan of butter and whisk it together.When the butter starts to bubble, add the vodka and whisk it all together until the mixture gets hot again.
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I usually add a little bit of Italian seasonings and some garlic salt to the butter and whisk it in as the butter is melting. This will vary a bit depending upon whether you are using an electric or a gas stove so just make sure you don't burn the butter. butter in a med to large saucepan and turn the temp to medium-high. While the cream is blending, put about 4 tbsp.Once the garlic is soft put it in a blender with the whole quart of heavy whipping cream and a few basil leaves.I try not to overcook them so once your shrimp is hot you can put a lid over it, turn the heat down to warm and set it aside. I also toss in any veggies that will go in the pasta and just lightly stir them around in the butter with the shrimp. If your shrimp is fresh you will need to cook it thoroughly until the color changes to pink, and if it is precooked, this is only a warming process. I also add a few little splashes of vodka in with the shrimp as well and let that cook down. of butter and begin to saute' the shrimp. Get out another frying pan and 2 or 3 tbsp.It should be perfectly cooked right about the time your sauce is finished. You'll have to pay attention to this while you're multitasking, but when your water comes to a boil, cook your pasta. While this is cooking you can get a large pot ready and begin to heat up the water to cook your pasta.Fold it all up and put it in a toaster oven until the garlic is soft. I do this by placing 5 or 6 peeled cloves into a piece of tin foil with about 1/4 tsp of olive oil. Before the sauce can be made the garlic has to be cooked.Broccoli/Mushrooms and/or other veggies.Both are amazing and it’s all about mood so cook what you feel in the mood for. I have made the sauce exactly like this- as a Vodka Garlic Cream Sauce, and I have added a bunch of extra basil leaves and some olive oil to make it more of a Vodka Creamy Pesto Sauce. I have done shrimp and chicken or just shrimp. *There are so many variations that can be done with this.