In a large pot of generously salted water to boiling. Add the bucatini and cook until al dente, about 9 minutes. Drain, reserving 1/3 cup of the pasta cooking liquid to use in the sauce.

Meanwhile, in a large skillet heat oil over medium high heat. Add garlic and tomatoes. Cook, stirring occasionally, until tomatoes softenand the juices begin to bubble, about 3 minutes. If the cherry tomatoes don't give out a lot of juice, add 1 Tbsp. water and a splash (about 1/2 tsp.) of red wine vinegar for acidity. Add shrimp and a large pinch of crushed red pepper, then toss just until the shrimp are cooked through, about 2 minutes.

Add the pasta with the reserved pasta cooking liquid. Toss together over low heat. Remove from heat. Stir in the feta and basil; toss with tongs, adding up to 1 Tbsp. more oil and additional feta to taste. Divide among 4 bowls. Serve warm.