Preheat oven to 375 degrees.
Line a baking pan with aluminum foil and coat with cooking spray
Arrange the shrimp and cherry tomatoes in a single layer on the baking sheet. Drizzle with the olive oil and stir until the shrimp and tomatoes are coated.
Combine the kosher salt, ground black pepper, garlic powder, and Italian seasoning. Sprinkle the seasonings over the shrimp and cherry tomatoes.
Bake for approximately 7 minutes until the shrimp are opaque.
In the meantime, cook the linguine according to package directions in salted water. Just before draining the pasta, reserve 1 cup of the cooking water and set aside.
After draining the pasta, return the pot to the stove and melt the butter.
Once the butter is melted, add the garlic and red pepper flakes. Sauté for one minute.
Return the pasta to the pot and add the parmesan cheese. Stir until the cheese is melted and the sauce is slightly creamy, adding reserved water as necessary to keep pasta moist. Season with salt and pepper.
Pile the warm linguine onto four plates. Add the shrimp and cherry tomatoes.
Sprinkle with chopped basil and additional Parmesan cheese, if desired.