Thaw frozen shrimp if needed by running cool water over them in a colander. Peel and remove tails, then pat dry. prep

Bring a large pot of water to a rolling boil. Add angel hair pasta and cook until al dente, about 7 minutes. Reserve ½ cup pasta water before draining. prep

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp and sauté until pink and opaque, about 2–3 minutes. Remove shrimp to a separate bowl. cook

Add remaining 1 tablespoon olive oil to the skillet. Stir in grape tomatoes and minced garlic. Cook until tomatoes start to burst, adding 1–2 tablespoon water if garlic browns too quickly. cook

Add drained pasta, ¼ cup pesto, and half of reserved pasta water to the skillet. Toss to coat, adding more pasta water if needed to loosen sauce. mix

Return cooked shrimp to the skillet and stir until evenly distributed. Sprinkle with grated Parmesan before serving. finish