In a medium pot, bring 4 cups of lobster stock to a boil (recipe on the blog). Add the pasta and cook as per the instructions on the package or until al dente. Once cooked, drain the pasta but be sure to set aside the reduced lobster stock aka "pasta water".
In the meantime, put the olive oil in a large saucepan over medium-high heat. Once heated up, add the shrimp and cook on each side for 2 minutes (timing may vary depending on the size of your shrimp). When your shrimp is flipped after 2 minutes for the first time, add the garlic, parsley, chili flakes, salt and pepper. Once the shrimp are cooked, remove from the pan and set aside.
Turn heat down to medium-low and add the halved cherry tomatoes and ½ cup of the reduced lobster stock. Cook for 2-3 minutes or until tomatoes start to soften. Add the shrimp, basil and cooked pasta to the pan and mix until well combined. Your pasta is now ready to serve!
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Keyword cold pasta salad, italian, lobster stock, seafood pasta, shrimp pasta