Place the basil, stems and most of the leaves, along with Parmigiana Reggiano into the bowl of a food processor with the metal blade attached and pulse couple of times while taking care not to fine grated it but instead for crumbles of Parmigiana Reggiano to be kept. Remove from the bowl and keep aside.

Take a high walled pan and place on medium heat. Pour 3 tbsp of oil along with 2 cloves of garlic. Allow for the oil to be perfumed from the garlic and add the cherry tomatoes. Cook for about 5’ for the tomatoes to be softened. Season with half of the salt and pepper and remove from the pan, garlic included, into the bowl of a food processor that we used for the Parmigiana Reggiano. Add into it the feta and pulse for a sauce to be created and keep aside.

Use the same pan and place over medium heat, wait for a minute or so to heat up and then pour the remaining 3 tbsp of the oil along with the remaining 2 cloves of garlic and again allow for the oil to be perfumed from the garlic. A minute later add the shrimps and cook for a minute or so. Sprinkle with the ground chili flakes, season with the remaining salt and pepper and toss. Cook for a further minute, remove from the heat into a bowl and keep aside.

In the meantime, in a large pot bring the water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 2’. Reserve 1 cup of cooking water.

Put back into the pan the tomato sauce along with 8-10 leaves of the basil over very low heat. Add more than half a cup of the pasta water and simmer. Strain the pasta and return to the pan, pour the remaining ½ cup of the reserved water and cook for an extra minute while mixing well.

Add into the pasta the shrimps with their juices, mix well and remove from the heat. Add into a flat dish, and sprinkle with the Parmigiana Reggiano and basil mixture and serve.