In a large pan over medium heat, add Butter (2 tablespoon) and allow it to melt.
Add Garlic (1 clove) and Shrimp (1 pound). Season with Salt and Pepper (to taste). Cook until shrimp are pink on both sides, about 3 minutes. Set aside.
In the same pan, add Extra-Virgin Olive Oil (2 tablespoon) and cook Onion (1) until soft for about 3 to 5 minutes. Add Garlic (2 clove) and cook for about 30 seconds, add Vodka (1/2 cup) and cook until it has reduced by half.
Add Canned Crushed Tomatoes (28 ounce), stir everything together. Bring to a simmer. Season with salt, pepper and res pepper flakes. Stir to combine, lower the heat to low and cook sauce for 20 minutes stirring occasionally.
Start cooking the Penne Pasta (1 pound) in boiling water and cook according to the package instructions. Drain and set aside.
After simmering the sauce for 20 minutes, add the Fresh Basil Leaf (6) and Crushed Red Pepper Flakes (1/8 teaspoon) and stir. Season with Salt (1/2 teaspoon) and Ground Black Pepper (to taste) if needed.
Stir in the Heavy Cream (1 cup) and shrimp.
Add cooked and drained pasta, toss the pasta with the sauce.
Grate some Grated Parmesan Cheese (to taste) over the top and stir. Serve hot and enjoy!