Bring a large pot of salted (2 tablespoons per gallon) water to boil.
Heat a large pan to medium-low heat with 1/4 cup of olive oil and saute the onion for 4-5 minutes or until soft. Once soft add in the garlic and cook for 1-2 more minutes or until lightly golden. Add the Calabrian chili paste and cook for another 30 seconds.
Add the white wine and vodka to the pan and turn the heat to medium-high. Let the alcohol cook out and reduce for 3 minutes or until it reduces by about half.
Next, add in the tomatoes and mix well to incorporate. Bring to a lively simmer then turn the heat down to low.
At this time begin boiling the pasta to 1 minute less than al dente.
While the pasta is cooking, heat a large pan to medium-high heat and add the remaining olive oil. Pat the shrimp dry with paper towels then add them to the hot pan. Cook the shrimp until pink on both sides (about 3 minutes total) then place them on a plate and tent lightly with foil.
Add the cream to the sauce and stir to combine. Let the sauce cook on the lowest setting.
Add the almost al dente pasta to the sauce along with the shrimp and stir to combine. Cook the pasta until it just reaches al dente then remove the pan from the heat.
Taste test and adjust salt and pepper to taste. Add the basil and toss to coat. If the pasta is at all dry, add a couple of ounces of pasta water to get the consistency just right. Enjoy!