Clean and devein raw shrimp and pat dry. Hit with some olive oil, a pinch of red pepper flakes, and some salt and pepper. Let sit for 10 minutes.Boil some water in a large pot, heavily salt and then add in pasta.

In a pan over medium heat, add some olive oil and sear the shrimp for 30 seconds on each side. Remove and set to the side for later.

In the same pan, add in a touch more olive oil and two knobs of butter. Reduce the heat slightly and sautée onion, garlic, chili flakes and a pinch of salt for about 2 minutes until the onion is translucent.

Add in tomato paste, stir, and let this cook for about 3 minutes so the tomato paste darkens slightly.

Add in vodka to deglaze and stir well. Let this cook for a few minutes (you’ll know the alcohol has cooked out when you smell the sauce and your nostrils do not burn). Add the heavy cream, some pasta water, a knob of butter and parmesan and stir to create a perfectly velvety sauce.