Put on a pot of water for cooking the pasta.
Bring to a boil and season with salt.
To make the crumble, combine the 3 tbsp. parmesan, pine nuts and bread crumbs in a non-stick pan.
Heat pan on medium and cook until golden brown and starts to clump.
Remove from the heat and reserve for later.
While water is coming up for the pasta, heat the oil in a pan.
Add the garlic and cook until golden brown.
When garlic is toasted, add the cream and warm through.
In a blender combine garlic-cream and basil.
Blend on high until smooth and then put basil cream back into the pot with shrimp.
Place on low heat.
Add the pasta to the boiling water and cook for 2 minutes.
After 2 minutes strain pasta.
Add the cooked pasta to the basil cream, turn up heat to medium and cook for 2-3 minutes until the pasta is “al dente” and coats the pasta.
Stir in the remaining 2 tbsp of parmesan and adjust seasoning with salt.
Add the pasta in to bowls and top with the pine nut-parmesan crumble.