Lemon Vodka Shrimp Pasta

Ingredients:
8 ounces penne pasta (cooked)
48 ounces lemon vodka sauce (see below)
3 pounds shrimp, peeled and deveined
2 tablespoons garlic, chopped
3 ounces capers
4.5 cups tomato concasser
4 tablespoons basil, chiffonade
6 tablespoons green onions, sliced
1.5 cups Parmesan cheese, shredded
1/4 ounce olive oil
3 teaspoons season salt


Directions: Cook pasta and cool in ice bath. Drain and set aside. In a medium-hot skillet, add oil and shrimp. Saute until pink. Add garlic and render until you smell the garlic aroma. Throw in tomato, lemon vodka sauce and heat until bubbling. Squeeze in lemon juice of half a lemon and add capers, basil, half the green onions and cooked pasta. Heat through and season to taste. Serve in a heated pasta bowl and sprinkle with Parmesan cheese and remaining green onion.


Lemon Vodka Sauce

Ingredients:

4 ounces butter
5 ounces all purpose flour
1 cup celery, chopped
1 cup onion, chopped
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 teaspoon garlic, chopped fine
1/2 teaspoon lemon juice
1 lemon wedge
2.5 cups seafood broth
2 cups heavy cream
1 ounce vodka
salt to taste

Directions: In a medium saucepan, heat butter until melted. Saute celery, onion, garlic, cayenne and white pepper until vegetables are tender. Add flour and mix well to remove lumps. Add all remaining ingredients except salt. Bring to a simmer and cook about five minutes. Add salt to taste. Strain and set aside.