Bring a pot of salted water to a boil for the angel hair pasta. Sauté tomatoes, onion, and garlic in 3 T. oil in large sauté pan over medium high heat. Simmer 3 minutes, then crush tomatoes with a potato masher. Stir in tomato paste; season with salt and pepper. Keep warm over low heat. Cook pasta as pkg. directs. Drain and add to sauce. Sauté shrimp, garlic, and pepper flakes in a nonstick skillet with 1 T. oil over medium high heat for 1 minute. Deglaze pan with wine; simmer until liquid is reduced by half, about 1 minute. Stir in parsley, lemon juice and salt. To serve, divide pasta between two plates. Top each with shrimp and sauce. Garnish with Parmesan and basil.