Bring a large pot of water to a boil.

Meanwhile, sizzle shallots, a pinch of salt, and garlic in extra-virgin olive oil over medium-low heat in a large pan until the shallots are soft, about 5 minutes.

Next, add the tomato paste and turn the flame up to medium-high and stir to envelop the shallots and garlic in the intense tomato flavor.

When the color of the tomato paste intensifies to a brick color, about 3 minutes, add the vodka and simmer until the alcohol aroma evaporates and the liquid reduces by ⅓, about a minute.

Then add the tomatoes and heavy cream. Season with salt, a scrunch of pepper, and chili flakes, stirring seductively to combine.

Simmer for a minute until the flavors are perfectly mingled.

When the water has reached a rolling boil, season with salt until it tastes like a seasoned soup.

Once the salt has dissolved, add the pasta. Cook until al dente (nearly cooked through, with a small amount of white in the middle and some bite to it).

Carefully ladle about 1 to 2 cups of the sauce into a food processor or blender and blend until smooth, bringing to life all the intense flavors.

Add the sauce back to the pan, return to a simmer, then add the shrimp and cook just until they are cooked through, about 5 minutes.

Add the al dente pasta and a splash of cooking water and stir with the passion of an Italian until creamy and gorgeous.

Turn off the heat and stir in the parsley.

Add a tablespoon or two of the pasta cooking water if needed to thin out the sauce until it is sultry and creamy.

Enjoy!