Shrimp a la vodka (3)

3 cloves garlic minced

1 medium onion chopped

8 oz sliced mushrooms
2 chicken bouillon cubes crushed
3 cups unsweetened rice milk (or your favorite milk)

1 tsp oregano
1 tsp salt

1 tsp pepper

4 tbsp olive oil

1 tsp red pepper flakes

¼ cup brown rice flour

4 tbsp dairy free butter

½ cup vodka (any kind)

2-15oz cans tomato sauce

1 package brown rice pasta (fettuccini style)

2 lbs jumbo shrimp

Manchego or Parmesan cheese (optional)



  1. In a large pot, cook pasta following recipe on package.
  2. Sauté garlic, onion, and mushrooms in olive oil for about 5 minutes or until onion is soft.
  3. Remove from pan and set aside.
  4. In same pot, melt butter and add flour, creating a paste as it thickens.
  5. Add oregano, red pepper flakes, salt, pepper, and bouillon.
  6. Using a wire whisk, add milk 1 cup at a time, continuing to stir until thickened.
  7. Add vodka and continue stirring.
  8. Add garlic, onion, and mushroom mixture back in the pot.
  9. Stir in tomato sauce.
  10. Add raw shrimp and stir with spoon about 6 minutes, or until shrimp is tender.
  11. Serve over pasta. Sprinkle cheese over top for added flavor, if desired.