Pour the wine into a saucepan with the chopped shallot, bring to boil and reduce to a half over high heat.
Meanwhile, fry the clove of minced garlic with 3 tablespoons of extra virgin olive oil, add the shrimp and cook for 5 minutes. Season with salt and pepper.
When the wine is reduced, add the tomato sauce and a tablespoon of oil, stir, remove the sauce from heat, season with pepper, lemon juice and add salt.
Boil the noodles until al dente, drain and season with the sauce. Add the shrimp and decorate with basil.