Baked Shrimp & Asparagus Alla Vodka Cream

Serving Size

{ 6 }


  • 17.6oz bag of fettuccini pasta
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp diced shallots
  • 1 tsp minced garlic
  • 1 lb shrimp
  • ¾ cup asparagus, cut in 1” pieces
  • Pinch crushed red pepper flakes
  • ½ tsp Old Bay seasoning
  • 1 jar Spinato’s Vodka Cream sauce
  • Salt & pepper to taste
  • Fresh basil, torn


  • Bring to a boil 2 quarts of salted water. Add fettuccini and cook for 8 minutes or until al dente. Drain and set pasta aside.
  • Blanch asparagus for 2 minutes. Drain and set aside.
  • In a large sauté pan, melt 2 tbsp. butter and 1 tbsp. olive oil. Add shallots and garlic, sauté for 2 minutes.
  • Add shrimp, season with salt, pepper, Old Bay seasoning, and crushed red pepper flakes. Cook shrimp until pink.
  • Add reserved asparagus and 1 jar of Spinato’s Vodka Cream sauce. Rinse jar with ½ cup water and add to pan.
  • Add reserved fettuccini. Toss and top with fresh basil.

Serve and enjoy!

Pairs well with:

Beranger Napa Valley Chardonnay