Rinse the shrimps. Remove the shrimp heads and shells. Remove the sand veins.
Put the sauce pan on the stove, and turn the heat to high. Add 2 tbsp olive oil to the pan. When the oil is warm, add the shrimp heads and shells.
Stir the shrimp heads/shells at medium to high heat. Use spatula press the heads.
After 3-4 mins, when all shells turn orange and the moisture dries out, add the wine to deglaze.
Add the canned diced tomato and water. Heat to boil, and turn the heat to low. Put the lid on, and simmer for about 20 mins. (add some onions, carrot slices, or other veggies if you happen to have them in your refrigerator)
Put the frying pan on the stove, turn heat to high, and add 2-3 tbsp olive oil.
Add the garlic and shrimp. Sprinkle salt.
Saute both sides of the shrimp for a total of 2-3 mins. Remove the shrimp, and add the sliced cherry tomatoes. Keep the heat at medium to high.
When the tomatoes become soft, add the shrimp head/shell soup (only the liquid) to the frying pan. Keep the heat at low to medium. Keep simmer for about 8-10 mins. Season with salt.
After pouring out the soup, rinse the sauce pan and put it back to the stove. Add about 5-6 cups of water. Turn heat to high. When the water starts boiling, add the angel hair. Turn heat to medium, and boil for 7-8 mins. Drain the angel hair, and drizzle 1-2 tbsp olive oil.
Add the angel hair and shrimp to the sauce pan. Keep heat at medium and stir until the juice becomes thick. Adjust flavor with salt and sugar if needed.
Serve in a plate. Grate parmesan cheese or sprinkle with parmesan powder if desired.
