Bring a large pot of salted water to a rolling boil, then add the pasta and cook until just al dente, about 8 minutes. Drain and set aside, reserving a cup of pasta water.
While the pasta cooks, peel and devein the shrimp if not already prepared. Chop the garlic finely, pick the basil leaves, and halve the cherry tomatoes.
Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. Add the garlic and sauté for about 30 seconds until fragrant and golden.
Add the shrimp to the pan and cook for 2-3 minutes per side, until they turn a rosy pink and are just firm. Remove the shrimp from the pan and set aside.
In the same skillet, add another tablespoon of olive oil. Toss in the halved cherry tomatoes and cook for about 2 minutes until they soften and start to burst, releasing their juices. Gently crush some of the tomatoes with the back of a spoon to help release more flavor.
Return the cooked shrimp to the skillet, stirring to combine with the tomatoes. Add the drained pasta and a splash of the reserved pasta water to loosen the sauce. Toss everything together and cook for another 1-2 minutes until heated through.
Tear the basil leaves and add them to the skillet, stirring gently to release their aroma. Squeeze a little lemon juice over the top if using, then season with salt and freshly ground pepper to taste.
Finish with a drizzle of good-quality olive oil for shine and flavor. Serve the pasta immediately, garnished with additional basil if desired.
