Spicy Shrimp Pasta with Bloody Mary Vodka Sauce

Ingredients

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

Directions

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, Worcestershire 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!