Start the water for the pasta. When it comes to a boil, add salt and pasta and cook until al dente.
In a skillet, heat olive oil and butter. When butter stops foaming, add shallots and garlic, and a pinch of salt and black pepper, and saute until shallots are tender.
Add shrimp, grape tomatoes, and pine nuts and cook until tomatoes burst.
Remove everything from pan and keep warm.
Return pan to heat and add vermouth. Allow to cook down for 1 minute while scraping up the brown bits from the bottom of the pan. Add the cream, and salt and pepper to taste. I used about 20 grinds of fresh ground black pepper and a healthy pinch of kosher salt. Stir well and cook until cream reduces and thickens. Stir often during this process so your cream doesn't stick to the bottom and burn.
To chiffinade the basil, pile the basil leaves neatly on top of each other, then roll the whole pile into a long, tight log. Cut the log into thin slices.
When sauce reaches desired thickness, add basil to cream sauce and stir well. Cook for a minute or two to let the basil infuse the cream.
Return shrimp and tomato mixture to pan and heat through.
Serve over your choice of pasta. Garnish with chives and parmesan cheese, if desired, and serve with crusty bread and a nice salad on the side.