1Cook and drain pasta as directed on box. Return to saucepan; cover to keep warm.
2Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add shrimp and garlic; cook 3 to 4 minutes, stirring frequently, until shrimp are pink. Remove shrimp from skillet; cover to keep warm.
3Place tomatoes, whipping cream, pesto and salt in skillet; mix well. Bring to a boil. Reduce heat to medium-low; simmer, stirring frequently, 8 to 10 minutes until sauce thickens. Remove from heat; stir in shrimp.
4Add shrimp mixture to pasta; toss gently to coat. Place on individual plates. Sprinkle each with cheese. Garnish with basil.