Directions

Season shrimp with salt and pepper. Heat the oil in a large skillet set over medium-high heat. The pan is hot enough when the oil has a slight shimmer.

Add the shallots and half of the garlic, and cook quickly stirring often, until softened and just beginning to brown. About 2 minutes.

Add the shrimp, chili sauce, and sugar to the pan and cook stirring constantly until the shrimp have just turned pink and opaque, about 3 minutes. Transfer to a bowl; set aside.

To the same skillet, add remaining oil and remaining garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes, and the chopped basil.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato and basil sauce, shrimp; season with salt and pepper, and toss. Transfer to a serving bowl or platter, garnish with whole basil leaves and a good drizzle of olive oil. Serve immediately.