Turn a large sauce pan to medium-high heat and add enough olive oil to completely cover the bottom of the pan. You only need just one pot for the sauce, so make sure it's big. Mix the dry ingredients and soak the shrimp in milk (flour, 2T cheese, salt, pepper). The shrimp should be coated with the dry ingredients before being fried in the olive oil for about two minutes on each side, or until golden brown. The flour that the shrimp shed will give the sauce wonderful flavour and firmness. Whenever more oil is required, add it in between shrimp batches. To keep the shrimp warm, dab them with a paper towel, cover them, and place them on the range top.

Turn the heat to medium low after adding the garlic to the oil and stirring for a few minutes. It will now reach a boil once you add the wine. After that, drop the heat to low, cover the pan, and let the wine simmer for 10 to 15 minutes.

Bring water to a gentle heat in a different pot. (for later spaghetti).

Add the cream, bring to a boil once more, then reduce heat to low and simmer for an additional 10 minutes. Dice your tomato and shallot while it simmers, and chiffonade your basil. Basil, chopped tomato, shallots, and the final 2 tablespoons of Parmesan cheese are now added. After a brief stirring period, add the fried shrimp and turn off the heat. As it cools, the sauce will get thicker.

Angel hair should be added to a boiling pot of spaghetti and cooked.

To plate, drizzle some sauce on a plate, place around ten shrimp around the bottom, and then place a ball of pasta on top of the shrimp. Add a little parsley as a garnish.