In a large skillet over high heat, toast pine nuts, stirring frequently, ensuring not to burn. Transfer to a bowl and set aside.
Heat water and cook pasta until al dente, approx. 8 min. Drain and set aside. Retain approximately 1 cup of the pasta water.
Heat olive oil in skillet. Add tomatoes and cook until soften, approximately 2-3 minutes. Move to the side and add shrimp that has been seasoned both sides with salt and pepper. Cook approximately 2 minutes, flip and cook the other side for 2 minutes.
Once shrimp is cooked, add pasta back to the pan. Add pesto and pine nuts. Stir until combined. Add reserved pasta water a little at a time, if necessary, until the right consistency.
Serve up and top with chopped basil.
