Bring a large pot of salted water to a rolling boil, then add your pasta. Cook until just shy of al dente, about 8 minutes, then drain, reserving a cup of pasta water.
While the pasta cooks, heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once shimmering, add the shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and opaque. Remove from the pan and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant and golden, stirring constantly to prevent burning.
Add the cherry tomatoes to the pan and cook for 3-4 minutes, stirring occasionally, until they soften and burst, releasing their juicy, smoky-sweet aroma.
Return the cooked shrimp to the skillet, tossing gently to coat with the tomato and garlic mixture. Add torn basil and a squeeze of lemon juice, cooking for another minute until everything is fragrant and well combined.
Transfer the drained pasta to the skillet, tossing everything together to coat the noodles with the sauce. If the mixture seems dry, add a splash of the reserved pasta water to loosen it up and create a glossy finish.
Season with salt and freshly ground black pepper to taste. Give everything one last toss to ensure the flavors are well distributed.
Serve immediately, garnished with extra basil leaves if desired, and enjoy the bright, tender, and aromatic flavors of this simple yet elegant dish.
