Creamy Vodka Sauce Pasta with Zesty Garlic Shrimp (38g Protein)

Published: 8/31/2026

A seafood-centric twist on the classic vodka sauce. The shrimp are marinated in lemon and garlic, providing a bright, zesty contrast to the rich, creamy tomato base.

Ingredients (4 servings)

• 1 lb (450 g) large shrimp, peeled and deveined
• 10 oz (280 g) protein pasta
• 1/4 cup (60 ml) vodka
• 1 cup (240 ml) tomato passata
• 1/2 cup (120 g) non-fat Greek yogurt
• 2 cloves garlic, minced
• 1 tsp (2 g) lemon zest
• 1 tbsp (14 g) butter

Instructions

1. Sauté the shrimp in the butter with the garlic and lemon zest for about 3 minutes until pink. Remove and set aside.
2. Deglaze the hot pan with the vodka, scraping up the fond (browned bits) for maximum flavor.
3. Add the tomato passata and simmer for 7 minutes.
4. Remove the pan from the heat entirely and whisk in the Greek yogurt until the sauce is a smooth, creamy orange.
5. Fold the cooked pasta and shrimp back into the pan and serve immediately.

Pro Tips

• Creaminess without Curdling: Adding Greek yogurt only after removing the pan from the heat is essential for a stable emulsion.
• Deglazing Technique: The vodka acts as a solvent to lift the concentrated shrimp flavors from the pan, which are then absorbed by the sauce.

See Also

• Creamy Garlic Shrimp Pasta
• Garlic Shrimp & Spinach Protein Pasta

Categories: mains, pasta-risotto, seafood