Remove tails from shrimp and place in a small saucepan with 1 cup of water. Keep shrimp for later in the recipe.
Bring shrimp tails and water to a boil, reduce and simmer for 10 minutes. Add chicken base and stir. Remove from heat, add saffron, cover and allow to steep for 5 minutes. Strain and reserve liquid for later in the recipe.
In a large fry pan, cook shallots and garlic over medium heat until just soft in coconut oil or olive oil.
Add shrimp to shallots and garlic mixture. Stir to combine and cook for 2 to 3 minutes. Shrimp should just be pink.
Add wine, parsley, basil, pepper flakes, and reserved stock. Cook over medium heat until back to temperature. (soft boil).
Add butter and lemon juice. Once butter has melt, remove from heat and cover.
Serve on pasta, rice, or Gnocchi with bread to dip in the sauce.