Follow these steps for perfect results
Olive oil
Garlic
minced
Shallots
chopped
Vodka
Chicken stock
Tomatoes
chopped
Sugar
Mixed seafood
thawed and rinsed
Salt
to taste
Pepper
to taste
Heavy cream
Fresh basil
chopped
Heat olive oil in a pan over medium heat.
Sauté minced garlic and chopped shallots until fragrant.
Add vodka and let it reduce to half.
Add chopped tomatoes, sugar, and chicken stock.
Bring to a boil, then add the thawed and rinsed mixed seafood.
Simmer until the seafood is cooked through.
Add heavy cream and simmer for 1 minute.
Remove from heat.
Stir in fresh basil, salt, and pepper to taste.
Serve hot.
Expert advice for the best results
Use high-quality seafood for the best flavor.
Don't overcook the seafood, or it will become rubbery.
Adjust the amount of sugar to balance the acidity of the tomatoes.
Everything you need to know before you start
15 minutes
Sauce can be made ahead and stored in the refrigerator for up to 2 days.
Serve in a bowl and garnish with extra basil and a drizzle of olive oil.
Serve with a side of garlic bread.
Top with grated Parmesan cheese.
Pairs well with the creamy sauce and seafood.
Discover the story behind this recipe
Italian-American comfort food
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