Preheat oven to 400 degrees F and line a baking sheet with foil.

Lightly coat the foil with cooking spray.

Place cherry tomatoes, sliced garlic, and fresh basil leaves on the baking sheet.

Drizzle with 1 tablespoon of olive oil and 1/4 teaspoon of freshly ground black pepper.

Roast in the preheated oven for 20 minutes, or until tomatoes are wrinkled and slightly collapsed.

Bring a large pot of salted water to a boil.

Add Explore Asian Black Bean Spaghetti (or regular spaghetti) and cook according to package directions until al dente.

While spaghetti is cooking, place the peeled shrimp in a medium bowl.

Toss the shrimp with the remaining 1/4 teaspoon of black pepper, red pepper flakes, and the remaining 1 tablespoon of olive oil.

Heat a large saute pan over medium-high heat.

Add the seasoned shrimp to the hot pan.

Cook the shrimp for about 2-3 minutes per side, until opaque and cooked through.

Divide the cooked pasta among individual serving bowls.

Top each serving of pasta with the roasted tomatoes and their accumulated juices.

Arrange the sauteed shrimp on top of the tomatoes.

Serve each portion immediately with a lemon wedge for squeezing.

Enjoy!