In a pan on low-medium heat melt the butter with the olive oil, and sauté the onions and garlic until soft.
Add the red pepper flakes, fresh basil, tomatoes (with the juice), tomato paste, lemon juice, white wine and salt and pepper.
Cook until the liquid is reduced to half.
While the tomato mixture is simmering, in a separate pot boil the noodles according to the package directions.
Once the tomato mixture is done simmering, add the shrimp, and cook until the shrimp have warmed through, just a few minutes.
Stir in the heavy cream and Parmesan cheese then simmer for a few more minutes, until everything is warmed through and the sauce has slightly thickened.