Spaghettini with fresh tomatoes, shrimp and balsamic vinegar sauce

I inspired a recipe of yves Desgagné that I modified to have the result that I wanted, this to give a recipe really very good, tangy desire, easy to do, I recommend, here is how I made it.For two persons1/2 lb (225g) spaghettini2 1/4 tasses(340g) of cherry tomatoesall about 1/2 cup (125ml) olive oil2 small cayenne peppers chopped7 large cloves of garlic, chopped coarsely2 c.soupe of balsamic vinegar10 large fresh basil leaves, chopped coarsely1 c.the of dry oregano5 coarsely chopped fresh mint leaves (if you haven't, do not highlight)8 large frozen shrimpSaltPreheat the oven to 450 F (230 c.)Take a bowl and inside tomatoes, add 1/4 cup (60ml) olive oil and well coat then pour the mixture on a plate in aluminium.Heat salted water and add the pasta and cook.Put the tomatoes in the oven for 10 minutes and then take out them and set aside.Make heat remaining olive oil in a pan with the garlic and chilli, Cook gently, stirring over medium heat.Once the garlic begins to take a golden color but not too much, add tomatoes with juice, balsamic vinegar, salt, add herbs, shrimp and cook about 7 minutes over medium heat until shrimp are cooked.Serve this sauce on the spaghettini.