In a large pot, add water and bring to a boil while you are chopping the tomatoes. Don't add the angel hair pasta yet, it cooks quickly (usually 3-4 minutes) so you will want to add it to the boiling water after you start cooking the tomatoes below.
We want to have the pasta complete cooking just as the tomatoes and shrimp are done.
Note, if you are using a pasta that requires a longer cooking time such as spaghetti or fettuccine, you might need to start cooking before you go to the next step. Check the cooking time on the box and adjust accordingly.
In large saute pan over medium heat add the olive oil and cook shrimp until it has turned pink, about 1 - 2 minutes per side. Remove shrimp from pan and set aside.
If using frozen shrimp, be sure to defrost first per the package instructions.
Drain any liquid from the saute pan, reduce heat to medium-low and add 1 tbs of olive oil. When oil is hot, add chopped garlic and cook until fragrant, 2 - 3 minutes. Stir occasionally to ensure it doesn't burn.
Add chopped tomatoes, then salt and pepper to taste. Cook for 6-8 minutes until the tomatoes get soft.
Note, I like to chop the tomatoes into bite size pieces, about 12 - 16 per tomatoes.
Add angel hair pasta to the boiling water and cook per box instructions (typically 3-4 minutes).
While the pasta is cooking, put the shrimp back into the saute pan, add the fresh chopped basil and a small amount of olive oil to taste (1-2 tsp is what I use). Stirring well to combine and bring out the flavor of the basil.
Take a taste at this point and add more salt if needed.
Just before the pasta is done, pull out about 1/2 cup of the pasta water and set aside, you may want it in the next step.
Drain pasta and add into the saute pan to combine with the tomatoes, shrimp and basil. Stir for 1 minute until mixed well.
If you would like the sauce to be more moist, add some of the pasta water as needed. How wet or dry is a personal preference, so make it the way you like it!
Serve topped with fresh grated parmesan cheese and enjoy!