Place the garlic and shallots in pan and cook for approximately 2 to 3 minutes. Make certain to stir the garlic and shallots so that they will not burn.
Add shrimp and cook for 3-5 minutes.
When shrimp have firmed and become slightly pink, remove from the pan and place to the side.
Stir into the pan the tomatoes, tomato paste, basil, white wine and salt and pepper.
Cook for approximately 8 -12 minutes. Your sauce should slightly thicken.
Place the shrimp back in the pan and allow to reheat for 2-3 minutes, or until the shrimp are warm.
In a stock pot, cook angel hair pasta according to directions on the box.
When the angel hair pasta is cooked, strain in a colander and rinse with cold water.
Plate the pasta and sauce and garnish with Parmesan cheese and some additional chopped basil.