Bring a large pot of salted water to a boil.

Add 1 pound penne pasta and cook according to package instructions until al dente.

Reserve 1 cup of pasta water before draining.

Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat.

Season 1 pound fresh shrimp with a pinch of kosher salt and black pepper, then sauté for 1–2 minutes per side until pink and opaque. Remove shrimp with a slotted spoon and set aside.

Reduce the heat to medium, add 1 tablespoon extra virgin olive oil, and sauté 5 minced garlic cloves for about 30 seconds, until fragrant.

Stir in 6 tablespoons tomato paste and cook for 2–3 minutes, stirring frequently, until it deepens in color.

Pour in 1/4 cup vodka, scraping the bottom of the skillet to release any browned bits.

Simmer for 2 minutes to cook off the alcohol.

Lower the heat to medium-low, then stir in 1 1/2 cups heavy cream, 1 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes (if using).

Simmer for 4–5 minutes until the sauce thickens slightly.

Add the drained pasta to the sauce and toss to coat.

Use some reserved pasta water, a couple of tablespoons at a time, to adjust the sauce consistency.

Return the shrimp to the skillet and stir gently to warm through.

For extra richness, stir in 1 tablespoon butter at this stage.

Garnish with fresh basil and grated Parmesan cheese if desired. Serve hot.