Take off the heads of the shrimps, peel them but keep the tail part on the body of the shrimp and finally de-vein them. Pat them dry with paper towel.

In a Large pot place the heads and peels of the shrimps on high heat, bring water to a boil, reduce heat and simmer for 20 minutes. Strain and reserve the water.

In the same large pot on high heat, bring the shrimp stock/water to a boil adding a tablespoon of salt. Add the pasta, stirring occasionally so as not to stick and cook according to package directions less 2 minutes. Reserve ½ cup of cooking water.

In the meantime, in a large and deep saucepan over high heat pour 1 tablespoon of oil and toss in the shrimps sautéing them for a minute per side until they get a slight pink colour. During the sautéing, season them with salt and pepper being careful of the saltiness since shrimps are already a bit salty. Reduce the heat to low, discard the garlic cloves and add the Tomato Pasta Sauce, stir for 1-2 minutes, turn off the heat and cover the pan to keep warm.

Strain the pasta and return to the saucepan with the sauce and the shrimps. On low heat stir for a minute so as the pasta absorbs the sauce. Add from the reserved water if consistency is on the thick side.

Immediately add the cheese and half of the roasted cherry tomatoes and toss carefully not to brake the tomatoes.

Serve in a shallow dish, add the rest of the roasted cherry tomatoes and garnish with the Basil.