Bring a large pot of water to a boil for the pasta.

In a large pan, heat 1 TBS of the sun-dried tomato oil. Add shrimp to the pan and cook on both sides until just pink. (about 2 mins) Remove the shrimp from the pan and set aside.

To the same pan, add a bit more oil or butter, cook garlic, shallots and oregano until fragrant and begin to change colours. Add the tomato paste and allow to caramelize a few minutes. This will further enhance the tomato flavour and add a nice sweetness. About 3 minutes. Add the sun-dried tomatoes (chopped or whole) stir to combine and add the vodka. Bring to a boil and let that simmer 10 minutes until the alcohol has cooked down. Scrape the bottom of the pan with a rubber spatula or wooden spoon to get all those brown bits.

Once the vodka has been added and is cooking down it's time to cook the pasta. To the hot water add a generous amount of salt and toss in pasta. Cook al dente. Should be about 7 minutes. Check the noodles at this point to see if their fully cooked. Scoop out a bit of pasta water and reserve that for the sauce.

Once the vodka has cooked down (you shouldn't be able to taste the vodka in the sauce) stir in the cream, season with remaining herbs and spices and salt and pepper. Let that simmer a few minutes until the sauce has slightly thickened. Next add the pasta and parmesan cheese. Stir until well incorporated. Add some pasta water a little at a time to give your sauce more volume and thin out a bit.

Finish by re-introducing the shrimps into the pot and finish with more parmesan to serve.