Pappardelle with Shrimp and Moonshine Sauce


Makes 4 servings. Recipe is by Cynthia Nobles This is a variation of Italy’s famous Vodka Sauce. The alcohol cooks out during the simmering process and releases subtle flavors in the tomato that normally go undetected.


2 tbls. olive oil

1/2 cup minced onion

2 cloves garlic, minced

2 1/2 cups crushed tomatoes

3/4 cup moonshine (Ole Smoky brand 100 proof original moonshine was used for testing)

2 tbls. minced fresh basil

1 tbl. minced fresh oregano

1 tsp. salt

1/2 tsp. crushed black pepper

Pinch cayenne pepper

1/2 cup heavy cream

1 lb. shrimp, peeled and deveined

4 oz. cooked, hot pappardelle, or your favorite pasta


1. Heat olive oil in a medium, heavy saucepan and saute onion 1 minute.

2. Stir in garlic, tomatoes, and moonshine. Lower heat to a simmer and cook 20 minutes, uncovered. Stir in basil, oregano, salt, peppers, and cream. Simmer 5-10 minutes, or until sauce begins to thicken, stirring occasionally.

3. Add shrimp and cook just until they curl and turn pink. Serve shrimp and sauce over cooked pasta.