In salted water; cook pasta until al dente about 9 minutes. Drain, reserving 1/3 cop of pasta water to use in sauce.

Meanwhile; in a large skillet, heat oil over med-high heat. Add garlic& tomatoes. Cook stirring occasionally, until tomatoes soften & the juices begin to bubble, about 3 minutes. If the tomatoes don't give out much juice, add 1 tbls. pasta water & about 1/2 teas. red wine vinegar for acidity. Add the shrimp & a large pinch of pepper flakes, then toss until shrimp are cooked through, about 2 minutes.

Add the remaining pasta water. Toss together over low heat. Remove from heat, toss in mozzarella, & basil. Toss w/ tings while adding 1/2-1 tbls. evoo.