*Firecracker shrimp w/spaghetti & homemade vodka marinara*

Tonight Jay O. made dinner for me & this is what he prepared.  It was delish!  I have been wanting to try this firecracker shrimp recipe for some time now, it is definitely a keeper. I got this recipe off of the PW blog.

Ingredients:

1 pound large (16 to 20 count) shrimp, peeled and deveined.
2 tablespoons sriracha hot chili sauce                                  
2 tablespoons olive oil
1/4 teaspoon salt
2 teaspoons sugar

5 cloves garlic, pressed

Directions:

Combine all ingredients in a large Ziploc bag. 
Add shrimp and marinate anywhere between 20 minutes & 3 hours.
Skewer shrimp and grill until opaque and brown, with black bits. We cooked ours for about 3 minutes per side.

 Vodka Marinara Sauce Directions:
Prepare this marinara sauce first & it will be combined w/the other ingredients for the vodka sauce:
Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce can of plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Stir in 2 Tbsp sugar & 2 tsp nutmeg.  Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).

Vodka Sauce:
Cook 2 chopped shallots in a skillet with 2 tablespoons butter over medium heat, about 3 minutes. Add 3/4 cup heavy cream (I used 1/2 & 1/2), 2 cups perfect marinara sauce (see above) and a pinch of red pepper flakes; heat through. Stir in 1/4 cup grated parmesan and 1 to 2 tablespoons vodka; season with salt.