Bring a large pot of salted water to a boil, then add your pasta and cook until just al dente, about 8 minutes. Drain and set aside, reserving a splash of pasta water.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Once shimmering, add the shrimp and sauté until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp and set aside.
In the same skillet, add a little more olive oil if needed, then sauté the minced garlic until fragrant, about 30 seconds. The garlic should smell rich and slightly golden.
Add the chopped tomatoes to the skillet and cook until they soften and release their juices, about 3-4 minutes. The mixture should become fragrant with a slightly smoky aroma and look bubbling and vibrant.
Pour in the heavy cream and stir to combine, then simmer gently for 2 minutes, allowing the sauce to thicken slightly and develop a velvety, glossy appearance.
Return the cooked shrimp to the skillet, stirring to coat them with the sauce. Add the cooked pasta and toss everything together until evenly coated. If the sauce is too thick, add a splash of reserved pasta water to loosen it and create a silky coating on the pasta.
Stir in fresh basil leaves, and season with salt and pepper to taste. Let everything heat through for another minute, allowing the flavors to meld and the sauce to become beautifully velvety and bright.
Remove from heat, plate the pasta generously, and garnish with extra basil if desired. Serve immediately while warm, enjoying the creamy, tangy, and sweet harmony of flavors.
