Cook pasta as per package instruction. Drain and toss in a dash of olive oil. Keep aside. While draining reserve 1.5 cups of pasta cooking water.
Heat 1 tablespoon of oil in a heavy cast-iron skillet. Add drained shrimp. Season it with salt and pepper.
Cook shrimp undisturbed for 2 minutes on each side. Remove from the skillet and keep aside.
To the same pan heat the remaining oil. Add cherry tomatoes. Toss in medium-high heat.
Once the tomatoes are half cooked and small blisters appear on them, smash few tomatoes with the back of a spatula.
Add minced garlic, oregano, chilli flakes. Saute for a minute to get rid of the raw smell of garlic.
Add 1 cup of reserved pasta cooking water. Scrap the bottom of the pan. Let it cook for 1-2 minutes, until it has a slightly thick sauce-like consistency.
Check the seasoning and add more salt if required. (ref note 1).
Add cooked shrimp, cooked pasta, and chopped basil.
Toss everything well. Let it cook for 1-2 minutes, for the sauce to thicken and coat the pasta well.
If it looks dry, then add the remaining 1/2 cup of pasta water.
Serve with more basil leaves on top.