To cook the dish, preheat a large, stainless-steel pan over medium to medium-high heat.
As the pan is heating, add the salt to the boiling pasta water (1 tsp per L/qt of water) and stir to dissolve.
Note: This recipe calls for 7 ounces of dried pasta but we felt it was a bit too much for an appetizer and the amount of sauce; therefore, we recommend using 5 or 6 ounces of dried pasta. Angel hair pasta is also known as cappellini or spaghettini.
Add the pasta to the water and stir gently until the water returns to a boil. Set a timer according to the package (3 to 5 minutes). Cook until the pasta is just al dente.
While the pasta is cooking, add the olive oil to the pan. Once hot, add the chilies and garlic. Let cook for about 30 seconds, making sure not to brown the garlic. Add the shrimp and season with a bit of salt to taste. Toss to coat with the garlic, chilies and olive oil and then add the white wine. Let simmer and reduce for about one minute. Next, add the tomatoes and scallions along with a pinch of salt. Chiffonade the basil and add half of it to the pan. Toss and let cook for another minute or so.
Meanwhile, test the pasta for doneness. Once just al dente, drain and add the pasta to the sauce. Zest half of the lemon rind over the pasta. Slice the lemon and squeeze a bit of the juice over top. Toss to combine. Taste for seasoning, adding more salt and/or lemon juice if needed.
To serve the pasta, remove the bowls from the oven and divide the pasta equally among them. Garnish with the remaining basil and drizzle with a bit of extra-virgin olive oil. Serve immediately with extra lemon wedges and chili flakes, if desired.