Bring a large pot of salted water to a boil and cook the pasta for 8 minutes.
While the pasta cooks, melt 1 tablespoon of butter in a large skillet over medium heat.
Add the garlic and cook for 1 minute, until fragrant.
Add the cherry tomatoes and cook for 2 minutes, until they start to release their juices.
Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
Stir in the remaining 1 tablespoon of butter, basil, salt, and pepper.
Drain the pasta and add it to the skillet, tossing to combine with the garlic butter sauce.