Tomato and Basil Pasta with Shrimp

This is one of my favorite easy summertime meals especially if you grow tomatoes or basil in your garden. Yet another Everyday Food recipe, slightly modified.
You will need:

1-1 ½ pounds medium raw shrimp, peeled and deveined (tails removed)

salt and 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

½ pound linguine or angel hair

1 ½ cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish

Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until pink throughout, turning occasionally, 3 minutes. You don't want to over cook these or they will be rubbery and chewy.Transfer to a bowl; set aside.

To 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, shrimp, and basil. (leave some to garnish with.)
Meanwhile, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce mixture, season with salt and pepper, and toss. Serve immediately, garnished with basil leaves.