Bloody Mary Shrimp Pasta

Cook 6–8 slices of regular‑cut bacon. I bake mine in the oven on a baking sheet at 400°F for 15–20 minutes, turning once during cooking. Crumble the bacon and set aside. The bacon crumbles will be used as a topping — a delicious garnish for this Bloody Mary Shrimp Pasta.

Bring a pot of water to a boil. Wash and prepare 2 pounds of tomatoes. I am using a variety from our garden: San Marzano and Roma tomatoes are what's ripe today. Fill a large stainless-steel bowl with a couple of cups of ice and a couple of cups of cold water to create an ice‑water bath.

Score the bottoms of the tomatoes by cutting a shallow “X” with the tip of a sharp knife. This helps loosen the skins during blanching, making them easy to peel once they’ve been shocked in the ice‑water bath.

Carefully lower the tomatoes into the boiling water and blanch for 30–60 seconds. The skins will begin to loosen and split at the scored “X.” Do not overcook — you’re just loosening the skins, not cooking the flesh. Then, using a slotted spoon, remove the tomatoes from the boiling water and immediately transfer them to the ice‑water bath. This stops the cooking process and helps the skins loosen fully, making them easy to peel.

Peel the tomatoes, then chop them into small pieces. Remove the tough core at the stem end and discard or mulch it. Place the chopped tomatoes in a bowl and set aside.

Cook spaghetti according to the packaging instructions.

Pat the cleaned shrimp dry with paper towels to remove excess moisture. This ensures the shrimp sear beautifully in the pan instead of steaming.

Heat 1 tablespoon of olive oil in a skillet over medium‑high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, until they turn pink and opaque with a light golden sear. Remove the shrimp from the heat and transfer them from the pan to a plate. Set aside, leaving the pan as is — no need to wipe it clean.

In the same pan, add olive oil if needed. Stir in 1 small diced yellow onion and 4 diced celery ribs. Sauté over medium heat until softened, about 5–7 minutes.

Add 3 minced garlic cloves, ½ teaspoon smoked paprika, ½ teaspoon black pepper, ½ teaspoon red pepper flakes if using, and 1 teaspoon salt. Cook, stirring, until the garlic and spices are fragrant, about 1–2 minutes.

Deglaze the pan with ½ cup of vodka, scraping up any browned bits from the bottom. Cook for 2–3 minutes, until the alcohol has reduced and mellowed, leaving behind its flavor without harshness.

Add the juice of one lemon along with the diced tomatoes. Stir well and cook over medium heat until the tomatoes break down and release their juices, about 10–12 minutes.

Stir in 2 tablespoons Worcestershire sauce, ½–1 tablespoon Tabasco sauce, and 1 teaspoon horseradish, if using, adjusting the heat to taste. For a thinner, smoother sauce, use an immersion blender to purée until the desired consistency is reached.

Drain the spaghetti and toss with the sauce and ½ cup Parmesan cheese until evenly coated.

Add the cooked shrimp and ½ cup sliced green olives to the pasta. Toss gently to combine, then garnish with bacon crumbles and freshly chopped parsley before serving.

Enjoy!

For more delicious fresh recipes, check out these:

• Grilled Shrimp Panzanella Salad
• Chicken Caesar Salad Lettuce Boats
• Cucumber Burrata Salad
• Greek Meatball Bowl
• Tarator (Bulgarian Cold Cucumber Soup)
• Creamy Tomato Soup with Toasted Cheese Crostini
• Tomato Corn Chowder
• Southern Tomato Cracker Salad
• Garden Fresh Bruschetta
• Homemade Cream of Asparagus Soup
• Tomato Tart
• Summer Corn, Tomato & Jalapeno Fritters