For many people, no brunch isn’t complete without a Bloody Mary.  But not everyone likes a Bloody Mary, but everyone will love this Bloody Mary Shrimp Pasta recipe.  A good Bloody Mary has the perfect blend of spice, tomato, and vodka. This Bloody Mary Shrimp Pasta Recipe is a Bloody Mary you can eat, complete with vodka in the sauce.

Confession:  I serve this because I hate Bloody Mary’s, I hate tomato juice, I hate everything about it especially the smell.  Guaranteed – if I’m on an airplane and held captive in a middle seat someone on either side of me will order a Bloody Mary or tomato juice.  It’s true.  My husband didn’t believe me until he saw it happen repeatedly.

Anyway, this Bloody Mary Shrimp Pasta recipe is my Bloody Mary compromise – all the flavors of a Bloody Mary none of the yucky tomato juice.

I first had this dish at a little BBQ shack on the Homer, Alaska Spit when I split my time between Alaska and Florida, a cute little place with amazing BBQ, they are out of business now.  It’s hard to survive on the Spit with a tourist season that only lasts 3 months and most of the businesses close Labor Day weekend.

They shared the recipe with me, so I could share it with you.

Hope you like it!  Enjoy.

Bloody Mary Shrimp Pasta recipe

Bloody Mary Shrimp Pasta

Course: Appetizer, dinner, entree, Main Course
Cuisine: American, Bar food, BBQ, seafood, shellfish
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 189 kcal
This is a great twist on the perennial brunch drink favorite.

Yes, this recipe calls for ketchup and ketchup on pasta sounds disgusting.  I know, I thought the same thing but somehow it works.




  • 1 lb medium peeled and deveined shrimp
  • sea salt

Bloody Mary Sauce

  • 1/2 cup ketchup
  • 1/4 cup vodka preferably Absolut Peppar
  • 1/4 cup fresh lemon juice
  • 2 tablespoons bottled horseradish not drained, or to taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco


  • Angel hair or thin pasta of your choice


  • bite size sliced celery



  1. Bring 2 cups of salted water to a boll - Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes.
  2. Transfer shrimp to to a large bowl with the warm pasta.


  1. Cook pasta according to package directions.
  2. Bloody Mary Sauce
  3. Whisk together all sauce ingredients, + 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.
  4. Warm sauce, but do not boil.  The microwave works well to warm the sauce.

Putting it all together

  1. Pour Bloody Mary Sauce over warm shrimp and pasta and toss.
  2. Add celery to garnish.
Nutrition Facts
Bloody Mary Shrimp Pasta
Amount Per Serving
Calories 189 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 285mg 95%
Sodium 1226mg 51%
Potassium 231mg 7%
Total Carbohydrates 10g 3%
Sugars 7g
Protein 23g 46%
Vitamin A 3.1%
Vitamin C 17.4%
Calcium 17.3%
Iron 14.5%
* Percent Daily Values are based on a 2000 calorie diet.


Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

More Recipe(

 < Eat  < Drink < Party <

Tortilla de Patata or Spanish Tortilla

Spanish Tortilla also called Tortilla de Patata or Potato Omelette Recipe This is a wonderful filling dish, eaten across Spain. You can eat this dish warm, or cold. It is great in wedges warm, but it is also great served in thin slices on a fresh baguette. Serve with...

Vampiro Tequila Cocktail with Jalisco Sangrita

Vampiro Tequila Cocktail with Jalisco Sangrita. This spicy tequila cocktail mixed with a traditional Jalisco Sangrita. Sangrita’s are my new cocktail obsession. Sangrita or “little blood” has traditionally been served as a chaser for excellent quality tequila. It would have been a mixture of fruit juices and finely ground chili pepper. Many sangrita recipes call for tomato juice, but that would not have been part of the traditional recipe, the original recipe would have been made from leftover juice from fresh fruit salads and changed based on the fruits used.

Today’s cocktail culture is creating very intriguing sangritas as an ingredient in some pretty amazing tequila cocktails. This recipe calls for a combination of grapefruit, orange, and lime with a touch of spicy jalapeno pepper.


DIY + Create

Food Philosophy

I love serving homemade meals and entertaining, but I don’t love spending all my time in the kitchen… Sound familiar?  I’ll share my shortcuts for getting delicious, healthy food on the table – easy, fast & stress-free. All of my recipes have been tested on family and friends.  We love them and I hope you will too.



Chief Mermaid & Mojito Maker

This is me hangin’ out on the boat – it’s an absolutely gorgeous day in the Florida Keys – doing what wannabe mermaids do best…splashing in the waves + soaking up the sun. Life’s amazing.  Want to learn more?  

Pin It on Pinterest

Share This

Share the Love.

Tell your friends!