Farfalle and shrimp in vodka cream sauce

12 oz. farfalle pasta
2 tbsp. olive oil
1/2 c. diced onion
1 can Italian-style plum tomatoes, drained and chopped
1 cup whipping cream
1/4 c. sliced almonds
1/2 cup vodka
8 oz. frozen tiny shrimp, thawed
3/4 cup grated parmesan cheese
salt and pepper to taste

In a large skillet over medium heat, sauté onion in olive oil until tender, stirring frequently. Add tomatoes, cream, salt and pepper. Bring to a boil, reduce heat and simmer for ten minutes, stirring occasionally. Add vodka and shrimp and continue cooking for ten minutes, stirring occasionally until voka cooks off and sauce thickens.

Cook farfalle pasta. Toss sauce with pasta and parmesan cheese. Serves 4-6.