1Cook and drain pasta as directed on package. Return to saucepan; cover to keep warm.
2Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Cook shrimp and garlic in butter 3 to 4 minutes, stirring frequently, until shrimp are pink. Remove shrimp from skillet; cover to keep warm.
3Add tomatoes, whipping cream, pesto and salt to skillet; mix well. Heat to boiling; reduce heat to medium-low. Simmer 8 to 10 minutes, stirring frequently, until sauce is thickened. Remove from heat; stir in shrimp.
4Serve shrimp mixture with pasta. Garnish with cheese and basil.