Remove shrimp from shells (do not discard shells); set shrimp aside. Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat 1-3 minutes or until shimmering. Add shells; cook 3-4 minutes or until browned. Remove skillet from heat. Combine shells and broth in a large micro-cooker microwave, covered, on HIGH 7-8 minutes or until hot, or may also combine on stovetop in a regular pot. Discard shells; set broth mixture aside.
Meanwhile, heat remaining oil, pressed garlic and pepper flakes in skillet over medium-high heat 10-20 seconds or until fragrant. Add wine (optional); cook 2-3 minutes or until wine is reduced by half. Add broth mixture and sauce. Reduce heat to medium; simmer 5 minutes.  Slice bell peppers and basil into strips. Add pasta to skillet. Cook, covered, 1-2 minutes or until pasta begins to soften. Add shrimp, half of the bell peppers, and 3/4 cup of the basil to skillet. Cook, covered, 4-5 minutes or until shrimp are cooked through. Top with remaining bell peppers, basil and cheese.

Serves 6.

Cooking tips:

To roast peppers, preheat broiler. Cut peppers in half, remove seeds and stems. Place skin side up on medium sheet pan. Spray peppers with oil. Broil 12-15 minutes or until charred. Place peppers into batter bowl, cover and refrigerate. Peel when cool. To omit white wine, add extra 1 cup chicken broth.