Bring a large pot of salted water to a boil, and cook the pasta until just al dente, about 8 minutes. Drain and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the sliced garlic and cook until fragrant, about 30 seconds, until it turns golden and releases a mellow aroma.
Add the shrimp to the pan and sear for 2-3 minutes per side, until they turn pink and slightly charred at the edges. They should be opaque and tender, giving a slight bounce when pressed.
Push the shrimp to one side of the pan and add the halved cherry tomatoes. Cook for 2-3 minutes, pressing gently with the back of a spoon until the tomatoes soften, burst, and release their juices, creating a vibrant, glossy sauce.
Stir in the chopped fresh basil and cook for another minute, allowing the herbs to wilt and infuse their fragrant aroma into the sauce.
Add the cooked pasta to the pan, tossing gently to coat it evenly with the sauce and ingredients. Pour in the lemon juice and toss again, ensuring the flavors meld beautifully. If the sauce seems thick, add a splash of reserved pasta water to loosen it.
Cook for another minute, tasting and adjusting seasoning with salt or red pepper flakes if desired. The pasta should be glossy, with the shrimp tender and the tomatoes bursting with flavor.
Remove from heat, drizzle with a little more olive oil if desired, and garnish with extra basil leaves. Serve immediately while the dish is vibrant, fragrant, and warm.
