Cook the pasta according to the instructions on the box. Reserve 1 cup pasta water. Roll the basil leaves into a bundle and cut into ribbons with scissors.
In a skillet over medium high heat, melt the butter and saute the red onion, chiles and garlic until fragrant, about 2-3 minutes.
Stir in the diced tomatoes and cook for 3-5 minutes, until the moisture is beginning to evaporate. Add the peeled shrimp and cook for 1-2 minutes, until the shrimp is starting to turn pink. Pour in the lemon juice and season with salt and pepper, to taste.
Add the cooked pasta and reserved pasta water to the skillet. Bring to a simmer and then stir in the goat cheese. When the cheese is melted completely, remove from the heat.
Toss in about half of the basil ribbons and reserve the rest for garnish. Serve the pasta in bowls and top with the remaining goat cheese crumbles, basil ribbons and a slice of lemon juice for spritzing over the warm pasta. Serve hot for a main course or chill to serve as pasta salad. Enjoy.