Step 1

Cook the pasta according to the package directions, just until al dente, then drain and set aside.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes and cook for 1 minute, stirring constantly to prevent the garlic from burning.

Step 3

Add the diced tomatoes, salt, pepper, and white wine or chicken broth (I just used the broth). Bring everything to a simmer, stirring occasionally.

Step 4

Add the shrimp to the skillet and cook, stirring frequently, for 3 to 4 minutes or until the shrimp turns pink and are done. Be sure not to overcook the shrimp though or they will be tough and rubbery.

Step 5

Add butter and basil, and stir until the butter melts. Toss the shrimp, tomato and basil mixture with the cooked pasta, and serve immediately.