Pan sear the shrimp:

• Heat olive oil in a large skillet over medium-high heat.
• Place the shrimp in the skillet in a single layer, making sure not to overcrowd the pan. Cook them in batches if needed.
• Sear the shrimp for about 1-2 minutes on each side until they turn pink and opaque.
• Remove the shrimp from the skillet and set them aside.

Blister the Tomatoes:

• In the same skillet, add a bit more olive oil and lower the heat to medium.
• Sauté the garlic for about 30 seconds until fragrant and add the cherry tomatoes. Cook for 3-4 minutes, stirring occasionally, until they start to blister and release juices.

Combine the sauce:

• Add the pesto sauce and ricotta cheese, stirring well to combine. Add a splash of pasta water if needed.
• Stir the pasta and shrimp into the sauce until well coated.