Start by boiling a large pot of salted water. Cook the angel hair pasta for about 3-4 minutes, just until al dente. Before draining the pasta, reserve a cup of the starchy water to help balance your sauce later.

Pat the shrimp dry using paper towels and season them with Old Bay seasoning, salt, and pepper. Heat olive oil and a tablespoon of butter in a large skillet over medium heat. Cook the shrimp for 2-3 minutes per side until they turn pink and slightly curled. Remove the shrimp from the skillet and set aside.

Add another tablespoon of butter to the same skillet, keeping it on medium heat. Sauté minced garlic and red pepper flakes for a minute or two until fragrant. Pour in the white wine and simmer for 4-5 minutes, scraping up any browned bits from the bottom of the pan.

Pour in the heavy cream and stir in the sun-dried tomatoes, letting the sauce simmer for a couple of minutes to thicken. Turn off the heat, then whisk in the basil pesto and a splash of lemon juice for a vibrant, fresh finish.

Add the cooked pasta to the skillet and toss it in the sauce, using tongs to coat the noodles thoroughly. Gradually stir in the reserved pasta water, a few tablespoons at a time, to achieve your desired sauce consistency. Add the cooked shrimp back into the pan, toss gently, then finish with grated Parmesan and fresh basil.