Shrimp in Vodka Mascarpone Sauce — A Restaurant-Worthy Weeknight Pasta

Authentic Italian Gourmet Pasta Sauce. No Added Sugar. Ever.

This is the pasta that makes people think you spent hours in the kitchen when you spent twenty minutes. Plump, perfectly seared shrimp in a rich, creamy Vodka Mascarpone sauce — it's the kind of dish that belongs on a restaurant menu, not a Tuesday night table. Except it's on your Tuesday night table, and it took less time than delivery.

Albanese's Finest Vodka Mascarpone — made with real mascarpone, premium tomatoes, and no added sugar — is the authentic Italian gourmet pasta sauce that makes this dish extraordinary. The natural sweetness of the shrimp plays against the bright tomato and rich mascarpone in a way that feels intentional, balanced, and deeply satisfying.

• 1 lb large shrimp (16/20 count), peeled and deveined
• 1 jar Albanese's Finest Vodka Mascarpone sauce (24 oz)
• 1 lb linguine or rigatoni
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp butter
• ¼ tsp crushed red pepper flakes
• ¼ cup dry white wine (optional)
• Fresh basil
• Freshly grated Parmigiano-Reggiano
• Kosher salt & cracked black pepper
• Reserved pasta water

Step 1 — Season and dry the shrimp. Pat shrimp completely dry with paper towels — this is the key to a good sear. Season with salt, pepper, and a pinch of red pepper flakes.

Step 2 — Sear the shrimp. Heat olive oil and butter in a wide skillet over high heat until shimmering. Add shrimp in a single layer — don't crowd them. Sear 90 seconds per side until pink and just cooked through. Remove and set aside. They'll finish cooking in the sauce.

Step 3 — Build the sauce base. Reduce heat to medium. Add minced garlic to the same pan and cook 60 seconds until fragrant. Deglaze with white wine if using, scraping up any browned bits.

Step 4 — Add the sauce. Pour in the Vodka Mascarpone sauce. Stir to combine. Simmer 5–6 minutes over medium-low heat.

Step 5 — Cook the pasta. Boil pasta in heavily salted water until al dente. Reserve 1 cup pasta water before draining.

Step 6 — Combine everything. Add drained pasta to the sauce and toss over medium heat, adding pasta water as needed. Return the shrimp to the pan in the last 60 seconds — just long enough to warm through.

Step 7 — Serve immediately. Plate and top with torn fresh basil and Parmigiano-Reggiano.

Dry the shrimp. Wet shrimp steam instead of sear. Patting them dry is the single most important step for getting that golden crust.

Don't overcook the shrimp. Shrimp go from perfect to rubbery in about 30 seconds. Pull them from the pan when they're just barely pink — they'll finish in the sauce.

High heat for the sear. You want the pan screaming hot when the shrimp go in. A medium-heat sear gives you gray, steamed shrimp. High heat gives you golden, caramelized shrimp.

Variations

Shrimp and Scallop Vodka Pasta: Add pan-seared scallops alongside the shrimp for a surf-and-surf version.

Spicy Shrimp Vodka: Double the red pepper flakes and add a pinch of cayenne to the shrimp seasoning.

Shrimp Vodka with Spinach: Add 2 cups of baby spinach to the sauce in the last 2 minutes of simmering.

About the Sauce

Albanese's Finest Vodka Mascarpone is made with real mascarpone cheese — not cream, not a substitute. Combined with premium tomatoes and zero added sugar, it's the authentic Italian gourmet pasta sauce that makes shrimp pasta taste like a restaurant dish.

No added sugar. Small-batch. Founder-made.

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Related recipes: Rigatoni Alla Vodka · Pan-Seared Scallops in Vodka Mascarpone · Penne Alla Vodka