Season the shrimp evenly with kosher salt and set aside briefly

In a shallow bowl combine flour grated Parmesan black pepper and cayenne until well mixed

Add the shrimp to the coating mixture and gently press so the coating adheres evenly

Heat olive oil in a large skillet over medium high heat until shimmering

Cook the shrimp in a single layer turning once until pink and lightly crisp then remove and set aside

Wipe the skillet clean and return it to medium heat

Add olive oil and butter and allow the butter to melt fully

Cook the shallot and garlic while stirring until fragrant and lightly golden

Season with salt then pour in chicken broth and apple cider vinegar

Bring to a gentle boil and let the liquid reduce until nearly evaporated

Lower the heat and stir in the heavy cream allowing it to simmer until slightly thickened

Cook the pasta in well salted boiling water until just tender then drain

Add the pasta to the cream sauce and toss gently to coat

Stir in chopped tomato and fresh basil and season with salt and pepper

Divide pasta into bowls arrange shrimp on top and finish with grated Parmesan and fresh basil