b'Pasta with Cherry Tomatoes, Basil and ShrimpNICK STELLINOServes 4 to 61 teaspoon saltV teaspoon pepperV teaspoon onion powderV teaspoon garlic powderV teaspoon paprika2 pounds shrimp, shelled and deveined6 tablespoons Pompeian Extra Virgin Olive Oil1 onion, finely chopped6 garlic cloves, thinly sliced2 pounds cherry tomatoes, cut in half, or heirloom tomatoes, cut in quartersW teaspoon C&H or Domino sugar (optional)4 tablespoons chopped basil, divided1 pound DaVinci pastapenne rigate or spaghettiSalt and pepper to tasteBring a pot of water to a boil for the pasta. Mix the salt, pepper, onion powder, garlic powder and paprika together. Sprinkle the spice mixture over both sides of the shrimp and set aside. In a large saut pan, cook the oil over high heat until it starts to sizzle, about 1 to 2 minutes. Add the shrimp and cook for 2 minutes. Using a slotted spoon, lift the shrimp out of the pan and place on a tray lined with paper towels to absorb the excess oil. Reduce the heat to medium and add the onion and garlic to the pan, stirring well. Cook for 2 to 3 minutes until the onion starts to soften. Add the tomatoes; add the optional sugar if they are not sweet enough. Cook, stirring, for 3 minutes. Add half of the basil and increase the heat to high. Stir well and bring to a boil. Cook for 1 minute, continuing to stir well, then cover the pan and reduce the heat to simmer, cooking for 10 more minutes.While the sauce is simmering, add the pasta to the boiling water and cook according to the directions on the package. While the pasta is cooking, add the shrimp to the sauce. Stir well, cover again, and continue to cook on simmer for 3 to 4 minutes. Drain the pasta and return it to the pot. Pour the sauce over the pasta and cook it over medium heat, stirring, for 2 to 3 minutes. Add the remaining basil, toss well, and serve. Season with salt and pepper to taste.chefs tip:If you want a different look, cut the shrimp into W-inch dice before you add it to the tomato sauce.If the sauce is reducing too much and becoming dry, add W cup of the pasta water. 50'