Vodka and Citrus Shrimp Pasta with Garlic Butter Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Tender shrimp sautéed in a garlic butter and vodka sauce, tossed with linguine and fresh citrus zest for a bright, flavorful pasta dish. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs linguine pasta, large shrimp, peeled and deveined, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz linguine pasta
• 12 oz large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 cup dry vodka
• 1 tsp lemon zest
• 1 tsp orange zest
• 1/2 cup heavy cream
• 1/3 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz linguine pasta and cook for 9 minutes until al dente, then drain, reserving 1/2 cup pasta water.
2. Step 2: While pasta cooks, heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat. Add 12 oz peeled and deveined shrimp, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Sauté for 2-3 minutes per side until shrimp turn pink and opaque, then remove shrimp to a plate.
3. Step 3: Reduce heat to medium, add remaining 2 tbsp butter and 4 minced garlic cloves to the skillet. Cook for 1 minute until fragrant, then carefully pour in 1/4 cup dry vodka. Simmer for 2 minutes until the alcohol aroma diminishes.
4. Step 4: Stir in 1/2 cup heavy cream, 1 tsp lemon zest, and 1 tsp orange zest. Cook for 3-4 minutes until sauce thickens slightly, then add 1/3 cup grated Parmesan cheese and stir until melted and smooth.
5. Step 5: Return shrimp and drained linguine to the skillet, tossing gently to coat the pasta in sauce. Add reserved pasta water 2 tbsp at a time if sauce needs loosening. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
6. Step 6: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the pasta before serving.