Spaghetti with Shrimp in a Creamy Tomato Sauce

1. Peel shrimp and dry on paper towels. Lightly season shrimp with salt and pepper and saute in 2 tablespoons olive oil over medium/high heat, just until cooked through, about 3 minutes, flipping them halfway through cooking. Set aside.
2. Put the tomatoes, onion, chili flakes, basil, garlic and butter in a heavy pan. Season with pepper.
3. Add the wine and cook over medium/high heat until mixture is soft and most of the wine has evaporated. You will have about ¼ cup liquid remaining.
4. Cook pasta in salted water with remaining 1 tablespoon olive oil, according to the package instructions, until al dente (tender but firm to the bite). Rinse, drain and set aside.
5. Once the sauce has mostly evaporated, stir in the cream and add the shrimp. Warm through gently for 2 minutes.
6. Toss the pasta with the sauce. Sprinkle with Parmesan and serve!