Bring a large pot of salted water to a boil. This helps to flavor the pasta as it cooks.

Add the spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Reserve 1 cup of pasta water, then drain the pasta in a colander and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. This infuses the oil with flavor.

Add the shrimp to the skillet, seasoning with salt and pepper. Cook for about 2-3 minutes on each side until they turn pink and opaque.

Remove the shrimp from the skillet and set aside, leaving the oil in the pan.

In a mixing bowl or food processor, combine the basil leaves, parmesan cheese, pine nuts, and minced garlic.

With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Adjust the consistency with reserved pasta water if necessary.

Season the pesto with salt to taste.

In the same skillet used for the shrimp, add the drained pasta and pesto. Toss to combine, adding reserved pasta water as needed to achieve desired creaminess.

Fold in the cooked shrimp until evenly distributed.

Serve immediately, garnished with additional parmesan cheese and fresh basil leaves.