1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, cooking for about 1 minute until fragrant.
2. Add the chopped tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they soften.
3. Pour in the chicken broth, stirring to combine. Let the mixture simmer for about 2-3 minutes.
4. Add the shrimp to the skillet and cook for 3-4 minutes, turning occasionally, until they turn pink and opaque.
5. Stir in the salted butter and chopped fresh basil, mixing well until the butter melts. Season with salt and pepper to taste.
6. Add the cooked angel hair pasta to the skillet and toss gently to combine with the shrimp and sauce.
7. Serve the pasta warm, topped with freshly grated Parmesan cheese.
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