Spicy Pasta with Shrimp, Tomatoes, and Basil

This is one of Kevin's favorite pasta dishes because of the shrimp, and one of mine because of the fresh basil!

Spicy Pasta with Shrimp, Tomatoes, and Basil
Source: Unknown

1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
6 teaspoons olive oil
2 garlic cloves, minced
1 tsp red pepper flakes
1 can (14.5 oz) diced italian-style tomatoes in juice
1 pint cherry or grape tomatoes, halved
1/2 pound whole wheat spaghetti
1 1/2 cups lightly packed fresh basil leaves, coarsely chopped
1/4 cup freshly grated Pecorrino Romano

Directions: 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 red pepper flakes and canned tomatoes (in their juice) and bring to a boil. Reduce heat; simmer occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes and basil.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package directions. Drain; reserving 1/2-1 cup cooking water. Transfer pasta to serving bowl. Add reserved cooking water, tomato sauce, shrimp, basil and parmesan cheese, and toss. Serve immediately.

I printed this recipe out ages ago, probably from a Weight Watchers message board, but I am not really sure where it came from. I usually make a half recipe of this without the cherry tomatoes for the 2 of us. One other thing I do is crush the tomatoes with the back of a slotted spoon after I dump the can in, because Kevin doesn't like chunks of tomatoes and they cook down a little better this way.