• 1 package DeLallo Pappardelle Egg Pasta
  • 1 jar La Pasta Pink Vodka Sauce
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons shallot, minced
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Shaved Parmesan and fresh basil for serving


  1. Cook pasta according to package instructions and set aside.
  2. In a large pan, melt butter over medium heat. Add minced shallot and sauté until lightly golden and cooked.
  3. Add shrimp to pan and sauté until cooked. Season with salt and pepper to taste.
  4. Add vodka sauce to pan and bring to a gentle simmer until heated through. Add cooked pappardelle to sauce and toss gently until well combined and hot.
  5. Serve immediately with shaved Parmesan and fresh basil.

Serves 4