Pat shrimp dry with paper towel and sprinkle both sides with salt and pepper to taste.
While pasta is cooking, heat a deep sauté pan over medium high heat. Add 1 tablespoon of the olive oil. Place shrimp in hot pan in single layer and cook for 2 minutes per side or until pink. Remove from pan and set aside.
To the same hot pan, add remaining 1 tablespoon olive oil, garlic and chili flakes. Heat for 20 seconds or until garlic is fragrant. Pour in white wine and deglaze with a wooden spoon. Add tomatoes and gently break them apart with wooden spoon. Sprinkle with a pinch more salt and pepper.
Add reserved shrimp back to pan, along with the reserved cooked pasta. Sprinkle in parmesan cheese to taste and garnish with basil if you wish.