Ingredients

The following ingredients have 4 Servings
  • 1 lb spaghetti (regular or gluten free)
  • 1 Tbsp. olive oil
  • 1 lb shrimp (raw, large )
  • 1 white onion
  • 2 Cloves garlic (minced)
  • 1 jalapeno (seeded and diced)
  • 3 Tbsp. vodka
  • 1 14.5 Oz can diced tomatoes (italian style )
  • 1/3 Cup bloody mary mix
  • 1 Tsp. celery salt
  • 1 Tbsp. worcestershire sauce
  • 2 Tsp. steak sauce (A1 )
  • 1 Dash Tabasco sauce

Instruction

  • Boil spaghetti until al dente. Drain, and set aside. Remember, for gluten free pasta, it is easy to overcook, so watch closely.
  • Add 1 Tbsp of olive oil to a large pot or Dutch oven. Add the shrimp and season with sea salt. Cook for 3 to 4 minutes per side. Remove from the pot and set aside.
  • Dice onions, garlic, and jalapeños and add to a pot with vodka. Cook for 2 minutes, or until softened. Add canned tomatoes, Bloody Mary mix, celery salt, worcheshire sauce, A1 sauce, and Tabasco. Cover and simmer for 15 minutes.
  • Use an emulsion blender and blend the sauce. Add the spaghetti and shrimp and toss to coat.
  • Garnish with celery leaves and ground black pepper and enjoy!