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Shrimp Sorrento from Ruffino’s

garygary burnett



  • 2 T. extra virgin olive oil
  • 14 large shrimp, peeled and de-veined
  • 1 T. Creole seasoning
  • 2 oz. Vodka
  • 4 oz. Heavy Cream
  • 4 oz. Tomato Basil Sauce
  • 2 oz. Butter
  • 1 oz. Grated pecorino Romano
  • 1 oz. grated Parmesan
  • Chiffonade of fresh basil
  • Salt and Pepper to taste
  • 1/2 lb. Angel hair pasta, cooked al dente


  • 1


  • 2

    • Cook pasta according to package directions, until tender yet firm.

  • 3

    • Heat the olive oil in a large sauté’ pan over medium high heat.

  • 4

    • Season the shrimp with Creole seasoning and add to the sauté’ pan.

  • 5

    • Cook until the shrimp are just pink.

  • 6

    • Remove the pan from the heat and add vodka. The vodka will flame, so be careful!!!

  • 7

    • When the flame dies out, add the cream and bring to a boil.

  • 8

    • Add the tomato sauce and bring to a boil again. Add butter and cheese and stir.

  • 9

    • Season to taste with salt and pepper and add cooked pasta and fresh basil.

  • 10

    • Heat through and divide into two pasta bowls.

  • 11

    • Serve hot and pass the fresh grated cheese!



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