1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
6 teaspoons olive oil
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes, in juice
1 pint cherry or grape tomatoes, halved
1/2 pound linguine
1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)
Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
Make sauce: To the same skillet, add remaining 2 teaspoons oil and 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.
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 sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.