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Baby Boomer Recipes | Shrimp Feta and Rotelli Pasta with Homemade Vodka Sauce

Shrimp Feta and Rotelli Pasta with Homemade Vodka Sauce

Rebecca Forstadt Olkowski
Homemade Vodka Sauce is delicious with shrimp and feta over Rotelli pasta.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course pasta
Cuisine Italian
Servings 4 servings


  • 2 cloves garlic chopped
  • 1 large shallot chopped
  • 1/4 yellow onion chopped
  • 2 Tbsp extra virgin olive oil
  • 28 oz can whole Italian peeled tomatoes and juice drained Cento San Marzano tomatoes are good.
  • 3 medium size Tomatoes fresh chopped
  • 1 tsp crushed red pepper flakes
  • 1/2 cup heavy cream
  • 1/4 cup vodka
  • 1/2 cup feta cheese crumbled
  • 1 Tbsp basil fresh chopped
  • 1 Tbsp all-purpose flour if necessary for thickening
  • 1 Lb shrimp peeled and deveined. I used a package of flash-frozen shrimp
  • 1 Lb Rotelli pasta or pasta of your choice


  • In a saucepan, brown garlic, shallots, and onion in oil for about 5 minutes
  • Add canned tomatoes, fresh tomatoes, and red pepper. Mix, breaking up the tomatoes and let cook on medium-high for 10 minutes, stirring occasionally.
  • Add the heavy cream, vodka, feta, and basil. Let it cook for 10 minutes. If the mixture doesn't thicken, quickly stir in 1 Tbs of flour.
  • Add the shrimp and cook until heated (or if raw until pink) Keep the vodka sauce heated until ready to serve.
  • In the meantime, boil water in a pasta pan and cook 1 lb of multi-colored Rotelli until done (according to package directions) Or use the pasta of your choice.