Boil the pasta. In a small bowl, mix all the spices. Put the shrimps in a plastic bag, mix the spices there and shake well.
On medium-high heat, heat 4 tablespoons of oil in a large frying pan and fry the shrimps for 3 minutes. Remove from heat and set aside. Reduce the heat to medium, add 2 more tablespoons of olive oil and squeezed garlic.
Stir occasionally, after a minute, add tomatoes and a pinch of sugar into the pan. After another 3 minutes, return the shrimp and lay out half the basil. Leave to cook over low heat, stirring occasionally, for 5 minutes.
Drain the finished paste, leave 1/4 cup of water in which it was boiled. Return the pasta to an empty pan, put the whole cooked filling with sauce in the same place.
Pour in the left water. Mix well. Serve the shrimp and cherry paste with the rest of the basil grated with parmesan. In addition, salt and pepper to taste.