Shrimp, Tomato and Basil Pasta

I grow basil in a pot placed on kitchen windowsill for easy picking when cooking. It is one of my favorite herbs. Basil are a source of essential oil for use in foods, flavors, and fragrances. The green aromatic leaves are used in salads and can be used fresh or dried to add flavors or spices in stews, vegetables, poultry, meat, vinegars, pesto and pasta dishes.
Here is one of my favorite pasta with basil recipe:

Shrimp, Tomato and Basil Pasta
(source: Everyday Food)

Ingrdients:

1 1/2 lbs. med. shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
6 tsp olive oil
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes in juice
1 pint cherry or grape tomatoes, halved
1/2 lb linguine
1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)

Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.

Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.