Serves 4 comfortably, 2 completely
1/2 onion, chopped
4 tbsp unsalted butter
1 clove garlic, minced
1/2 cup vodka
3 medium tomatoes, diced
1-1//2 cup heavy cream
1 teaspoon better than boullion vegetable concentrate (or 1 bouillon cube)
1/4 tsp red pepper flakes
8 ounces penne pasta (I use whole wheat) cooked according to package directions
2 tablespoons butter
salt & pepper
2 small cloves garlic, minced
Saute onion and butter over medium heat for 3-4 minutes. Add garlic. Cook and stir 1 minute more. Add vodka and simmer about 5 minutes. Add tomatoes and simmer 5 minutes more. Add heavy cream, bring to boil, add bouillon, turn down heat and simmer (uncovered) about 20 minutes, stirring occasionally. Sauce will begin to thicken as it simmers.
While sauce is simmering, melt 2 tablespoons butter over medium heat. Add garlic and cook 1 minute. Add shrimp. Salt and pepper to taste. Cook until shrimp is no longer pink,stirring every few minutes. This will take about 6-7 minutes. Remove from heat and let cool. Chop into bite size pieces.
Cook pasta according to package directions. Drain. Add pasta to sauce along with shrimp. Stir to combine. Serve. Don't feel bad if you feel you have to lick the bowl clean. You don't want to waste one drop of that yummy sauce!