Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain, saving a cup of pasta water, and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large deep skillet over medium heat. Add the minced garlic and cook for 30 seconds, until fragrant and just starting to turn golden.
Add the shrimp to the skillet, season with a pinch of salt, and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp with a slotted spoon and set aside.
In the same skillet, add another tablespoon of olive oil if needed, then toss in the halved cherry tomatoes. Cook for 1-2 minutes until they start to burst and release their sweet juices, smelling fragrant and slightly smoky.
Return the cooked shrimp to the skillet, then splash in about 1/4 cup of the reserved pasta water to create a light, glossy sauce. Stir in torn basil leaves and cook for another minute until fragrant and basil wilts slightly.
Add the drained pasta directly into the skillet, tossing everything together to coat the noodles evenly with the sauce. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
Remove from heat, then drizzle with the remaining 1 tablespoon of olive oil. Toss gently and let rest for 1-2 minutes for flavors to meld. Serve hot, garnished with extra torn basil if you like.
