Bring a large pot of water to a boil over high heat and maintain at a boil.Cook the pasta according to the manufacturers recommendations to al dente.
Chop the tomatoes if fresh, chop the basil.
Grate the Parmesan cheese.
Put the olive oil and garlic in a sauté pan and cook over medium heat until the garlic begins to brown. Remove the pan from the heat and pour in the wine.
Return it to the heat. Cook for another 1 to 2 minutes, until the wine is reduced by half.
Stir in the lemon juice and tomato. Remove from heat.
Skewer the shrimp on bamboo sticks. Try to retain as much of the marinade as possible on the shrimp.
Grill or sauté the shrimp till done, usually 1 to 2 minutes per side.
Drain the pasta and put it in a warm serving bowl.
Add the Parmesan cheese, and the black pepper, along with the tomato mixture.
Toss and serve immediately.