2 tbsp butter

1 sweet yellow onion, minced

6 cloves garlic, minced

1 tbsp tomato paste

¼ tsp red pepper flakes (or to taste)

1 (28 oz) can San Marzano crushed tomatoes

¾ cup vodka

½ cup heavy whipping cream

Zest of 1 lemon

Kosher salt + fresh cracked black pepper, to taste

1 lb raw shrimp, peeled + deveined

1 package Wildgrain fettuccine (or ~12 oz of any pasta you love)

Salt (for pasta water)

Optional garnish: chopped fresh parsley

Fill a large pot with water, salt it generously, and bring to a boil.

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In a large skillet or pot, melt the butter over medium-high heat. Add the minced onion and sauté for 5–7 minutes, until softened and slightly golden. Stir in the tomato paste.

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Reduce the heat to medium, then add the garlic and red pepper flakes. Sauté for 1 more minute until fragrant.

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Add the crushed tomatoes to the pan, then pour in the vodka, heavy cream, and lemon zest. Stir to combine. Raise the heat slightly to bring it to a simmer, then reduce the heat to maintain a gentle simmer.

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As the sauce simmers, drop the fettuccine into the boiling water and cook until al dente (about 10 minutes or according to package instructions).

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After the sauce has simmered for about 5 minutes, season with kosher salt and freshly cracked pepper (start with about 1 tsp salt). Add the shrimp to the sauce and cook for 4–5 minutes, or until the shrimp are pink and cooked through.

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Drain the pasta and add it directly into the pan with the sauce and shrimp (or keep it on the side). Toss gently to coat everything evenly. Finish with more black pepper and a sprinkle of fresh parsley if desired.

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Round out your pasta night with a slice (or three) of Wildgrain’s Everything Sourdough Loaf, toasted to perfection and slathered with their Slow-Churned French Butter. Beyond delish. Trust me — this combo turns a simple pasta night into a serious vibe. 💫

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