Shrimp Pasta with Cherry Tomatoes & Chilies

Shrimp Pasta with Cherry Tomatoes Chilies16 ounces spaghetti4 tablespoons extra virgin olive oil1 pound large shrimp (16/20 or U 10 size), peeled and deveined3 garlic cloves, sliced thin1 pint very small cherry or grape tomatoes1 tablespoon calabrian chili spread (available to purchase in most stores)Picked basil leaves, torn into smaller pieces¼ cup chopped Italian parsley leaves Bring a large pot of water to a boil. Season it with salt. Add the pasta and cook according to package directions for al dente. Meanwhile, heat a skillet over medium heat and add 2 tablespoons of the oil. Season the shrimp with salt and pepper. Add the shrimp and garlic to the skillet and cook until the shrimp are almost cooked through and the garlic is golden, remove the shrimp and garlic from the skillet and onto a plate. Heat the skillet up again and add the rest of the oil over medium high heat. Add the tomatoes, shaking the pan, until they begin to caramelize. Add the chilied spread and 4 ounces of pas