Fusilli with Shrimp in Vodka Cream Sauce

• 12 oz Heartland Gluten Free Fusilli
• 1/3 cup olive oil
• 2 Tbsp fresh garlic, chopped
• 1 cup onion, diced
• 1 lb medium shrimp, peeled and deveined
• 1/4 cup vodka
• 1/4 cup dry white wine, such as chardonnay
• 1 cup fresh basil tightly packed, finely chopped
• 4 cups plum tomatoes, peeled and finely chopped
• 1 1/2 cups heavy cream
• 3/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• 1/2 cup bias sliced green onions, for garnish

1. Heat olive oil in large pan over medium heat.
2. Add garlic and onions and cook until onions are transparent.
3. Add shrimp and cook until shrimp are pink, about 3 minutes.
4. Slowly stir in vodka and wine and cook 2 more minutes.
5. Remove shrimp from pan and keep warm.
6. Add basil and tomatoes to pan; simmer 30 minutes.
7. Stir in cream and cheese; simmer additional 10 minutes or until lightly thickened.
8. Meanwhile, cook pasta according to package directions; drain.
9. Toss the hot pasta in the sauce; season to taste with salt and pepper.
10. Serve shrimp on top of pasta and garnish with green onions.

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