1 -2 lb fresh shrimp, cleaned and deveined, and butterflied 1 lb angel hair pasta 1 diced tomato 6 -8 whole garlic cloves 1 shallot, diced 1 pint heavy cream 1 cup dry white wine olive oil 5 -7 leaves fresh basil 2 tablespoons parmesan cheese, finely grated parsley For the shrimp milk 2 tablespoons