Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, about 8 minutes. Drain, reserving a little pasta water, and set aside.
While the pasta cooks, peel and devein the shrimp if needed. Mince the garlic cloves finely and roughly chop the basil leaves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering and fragrant. Add the minced garlic and sauté for about 30 seconds until it becomes aromatic and slightly golden.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side until they turn pink and opaque, with a firm texture. Remove the shrimp from the pan and set aside.
In the same skillet, add the halved tomatoes and cook for 3-4 minutes, stirring occasionally, until they start to burst and release their juices, creating a bright, slightly saucy mixture.
Return the cooked shrimp to the skillet. Add the drained pasta and toss everything together, allowing the flavors to meld for about 1 minute. If the mixture seems too thick, loosen it with a splash of the reserved pasta water.
Turn off the heat and stir in the chopped basil and lemon juice. Season with salt, black pepper, and red pepper flakes if desired. Toss gently to combine, letting the basil wilt slightly and release its aroma.
Serve immediately on warm plates, garnished with extra basil if you like. The dish should be vibrant, with plump shrimp, juicy tomatoes, and fragrant herbs, ready to enjoy hot and fresh.
