Mixed Seafood Penne alla Vodka

Introduction

Penne alla Vodka is an Italian-American classic known for its luscious, creamy tomato sauce enriched with vodka, cream, and a hint of spice. When paired with mixed seafood, this dish takes on a whole new level of indulgence. Shrimp, scallops, mussels, and calamari add a briny sweetness that beautifully balances the creamy vodka sauce, making it both hearty and elegant.

This dish feels like something you’d enjoy at a fine coastal Italian trattoria, yet it’s simple enough to prepare at home. Whether you’re cooking for a weeknight dinner, date night, or a festive family gathering, this recipe will make everyone feel special.

Why I Love This Recipe

I love this dish because it represents comfort and sophistication in a single bowl. The creamy vodka sauce clings perfectly to the penne, while the seafood infuses the dish with layers of natural sweetness and depth. The vodka helps release flavors from the tomatoes that you can’t achieve otherwise, giving the sauce a subtle richness that pairs wonderfully with seafood.

It’s one of those recipes that always impresses guests yet doesn’t require complicated steps. Plus, it satisfies both pasta lovers and seafood enthusiasts alike.

Why It’s a Must-Try Dish

• Restaurant-quality at home – A gourmet dish that looks and tastes elegant.
• Balanced flavors – Creamy, tangy, slightly spicy, and rich with seafood.
• Versatility – You can use any combination of seafood you like.
• Comforting yet luxurious – The perfect dinner to wow family or friends.
• Protein-packed & filling – Nutritious and indulgent at the same time.

Recipe Overview

• Course: Main Course
• Cuisine: Italian-American
• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Calories: ~550 per serving (varies depending on seafood used)

Ingredients

For the Pasta & Sauce:

• 12 oz (340 g) penne pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup vodka
• 1 can (14 oz / 400 g) crushed tomatoes or tomato puree
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

For the Seafood Mix (adjust to preference):

• 8 large shrimp, peeled and deveined
• 6 sea scallops
• 6–8 mussels, cleaned and debearded
• 1/2 cup calamari rings
• 1 tablespoon butter
• Pinch of salt and pepper
• Splash of white wine (optional, for steaming mussels)

Cooking Directions (Quick Guide)

1. Cook pasta until al dente.
2. Sauté onion, garlic, and red pepper flakes in olive oil.
3. Deglaze pan with vodka, then add tomatoes and simmer.
4. Stir in cream and Parmesan to make the vodka sauce.
5. Sear shrimp, scallops, and calamari; steam mussels separately if desired.
6. Toss pasta with sauce, then fold in seafood.
7. Garnish with parsley, basil, and extra Parmesan.

Step-by-Step Preparation Method

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook penne until al dente, about 9–10 minutes.
• Drain, reserving 1/2 cup of pasta water.

Step 2: Prepare the Vodka Sauce

• Heat olive oil in a skillet over medium heat.
• Add onion and garlic, sauté until translucent.
• Stir in red pepper flakes.
• Pour in vodka and let it simmer for 2–3 minutes to reduce.
• Add crushed tomatoes, season with salt and pepper, and let simmer for 10 minutes.
• Stir in cream and Parmesan cheese until smooth.

Step 3: Cook the Seafood

• Heat butter in a separate skillet over medium-high heat.
• Sear shrimp and scallops for 1–2 minutes per side until golden. Remove and set aside.
• Add calamari rings, cook briefly (30–40 seconds).
• Steam mussels with a splash of white wine until they open (discard unopened ones).

Step 4: Combine

• Add cooked pasta to the vodka sauce. Toss to coat.
• Add seafood gently, mixing just until combined.

Step 5: Garnish & Serve

• Top with chopped basil/parsley.
• Sprinkle with extra Parmesan and a light drizzle of olive oil.

How to Serve

• Serve immediately in warmed pasta bowls.
• Pair with garlic bread or crusty Italian bread to soak up the sauce.
• A crisp white wine (like Pinot Grigio or Sauvignon Blanc) makes the perfect pairing.

Recipe Tips

• Do not overcook seafood—it cooks quickly and becomes rubbery.
• Use good-quality vodka for better depth of flavor.
• Reserve pasta water—it helps emulsify the sauce if it feels too thick.
• Add seafood last to prevent it from overcooking in the sauce.

Variations

1. Spicy Seafood Penne alla Vodka – Add extra red pepper flakes or a touch of Calabrian chili paste.
2. Lobster Vodka Penne – Replace mixed seafood with lobster tail chunks for a luxurious twist.
3. Lightened-Up Version – Use half-and-half instead of heavy cream and Greek yogurt in place of Parmesan.
4. Vegetarian Option – Skip the seafood, add sautéed mushrooms and spinach.
5. Tomato-Free Creamy Vodka Sauce – Swap tomatoes with roasted red peppers for a sweeter, milder sauce.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 2 days.
• Freezing: Not recommended (cream sauces with seafood separate and lose texture).
• Reheat: Warm gently on the stovetop with a splash of milk or cream to restore consistency.

Special Equipment Needed

• Large pot (for pasta)
• Skillet (for sauce)
• Separate skillet or pan (for seafood)
• Strainer or colander
• Tongs or pasta spoon

Conclusion

Mixed Seafood Penne alla Vodka is a dish that celebrates the best of Italian-American cooking: rich, creamy, and deeply flavorful with a touch of elegance from fresh seafood. It’s simple enough for a weeknight yet special enough for celebrations. Once you taste the silky vodka sauce paired with perfectly cooked seafood, this will become a go-to recipe for indulgent pasta nights.