In a large bowl, season the jumbo shrimp with kosher salt and let sit for 5 minutes.

In a shallow dish, mix flour, Parmesan cheese, black pepper, and cayenne pepper. Dredge shrimp in the mixture.

Heat olive oil in a skillet over medium-high heat. Sear shrimp for 1-2 minutes on each side until golden, then remove.

Reduce heat to medium, add butter and more olive oil if needed. Stir in shallots and garlic, cooking until translucent.

Add white wine and bring to a boil, reducing by half for about 5-7 minutes.

Stir in heavy cream and simmer gently for 8-10 minutes until thickened.

Cook angel hair pasta in salted water until al dente, about 3-4 minutes. Reserve 1 cup of pasta water.

Combine the drained pasta with the sauce, add shrimp, tomatoes, and basil. Toss to coat.

Plate the dish, garnishing with Parmesan cheese and basil. Serve warm.