Spaghetti is a go to dish for me.  Today I am fixing creamy vodka spaghetti sauce with shrimp and sweet Italian sausage.

1 tablespoon olive oil,1 1/2 tablespoons salted butter, 3 garlic cloves minced, 1/4 teaspoon crushed red pepper,  1/2 cup finely chopped red thinly onion, 1 1/4 cup vodka, 1 cup chicken stock, 1 (32 oz.) can crushed tomatoes, 1 pound uncooked fettuccine pasta, 3/4 cup heavy whipping cream 1/4 cup fresh thinly sliced basil, 1/8 cup chopped fresh parsley, 1 pound peeled, deveined raw shrimp, 1/2 pound bulk sweet Italian sausage, 2 tablespoons lemon zest, 1/2 cup grated Parmigiano-Reggiano for garnish.

Cook the pasta according to the package directions, drain, set aside and keep warm.  In a heavy skillet add the olive oil and the sausage cook until browned, make sure all the pink is gone. Add the butter, onions, garlic, and red pepper. Saute until the onions are soft and clear. Taste.  Add about 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, and crush red pepper mix well. Add the crushed tomatoes, mix well cook until the consistency thickens. Add vodka and bring contents to a rapid boil for about 2-minutes.  Reduce to a simmer and cook for another 3-minutesor until the sauce is reduced by half.  Add the cream, cook for about 5-minutes.  Add the shrimp cook until the shrimp start to curl.  Add the basil, parsley, and lemon zest.  Add the pasta toss and plate garnish with the cheese.