Add the oil and when the oil is warm, add the garlic, red pepper flakes, and salt. Cook for 30 seconds until fragrant.
Add the crushed and diced tomatoes and stir. Simmer for 10 minutes.
Add the vodka, stir, and let cook an additional 5 minutes.
Mix in the cream and then add the shrimp in a single layer to cook in the sauce. Cook for approximately 3-5 minutes, flipping half way through.
Season the salt to taste with salt and pepper. Add the fresh basil on top and serve over vegetables or pasta.
Basil and Parmesan are optional because they are not a traditional part of the sauce, but I love those additions.If using dried basil, use 1 teaspoon and add it with the garlic.If you want to use Parmesan, add 1/2 cup after the shrimp are cooked and remove from the heat, stirring until the cheese is melted.This recipe is very saucy! If you do not need vegetables or pasta, you can cut the sauce amount in half or double up the shrimp.