Cook spaghetti in a large pot of salted boiling water until just al dente, about 8 minutes. Drain and set aside, reserving a little pasta water.
While the pasta cooks, peel and devein the shrimp if needed, then pat them dry with paper towels. Season lightly with salt and pepper.
Heat olive oil in a large deep skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, making sure it doesn’t brown.
Add the chopped tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they soften and release their juices, creating a bright, chunky sauce.
Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer and cook for 2 minutes until the sauce thickens slightly and turns silky.
Return the cooked shrimp to the skillet, tossing to coat them in the creamy tomato sauce. Let them heat through for about a minute.
Add the cooked pasta to the skillet, tossing to coat the noodles evenly with the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
Season with salt and pepper to taste, and sprinkle with chopped fresh basil for a burst of aroma and color.
Serve the pasta hot, garnished with additional basil if desired, and enjoy the vibrant, creamy goodness.
