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Dice one yellow onion and cook in 3 tablespoons of butter.
Add 3 cloves of garlic, 3 tablespoons of tomato paste, and spicy sauce from Trader Joe's (or red chili flakes).
Heat 4 cups of vegetable broth.
Add 3 tablespoons of vodka to the pan and let it cook down.
Add 1 cup of rinsed and drained Arborio rice and cook, adding ½ cup of broth at a time, for about 20 minutes.
In a separate pan, cook the shrimp in olive oil with salt, pepper, garlic powder, and chili powder.
Add the remaining broth and a little heavy cream to the risotto to give it a creamy texture.
Season with salt and pepper as needed.
Top the risotto with the cooked shrimp, freshly chopped basil, and Parmesan cheese.