Shrimp Linguine with Saffron Sauce

Ingredients (11)

• 8 ounces linguine
• 1/2 teaspoon crushed saffron threads
• 1/4 cup hot water
• 3 tablespoons butter, divided
• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
• 2 cups cherry tomatoes (about 10 ounces)
• 1/2 teaspoon salt
• 1/4 teaspoon Aleppo pepper, optional
• 3 garlic cloves, minced
• 1-1/2 cups heavy whipping cream
• Fresh basil leaves, for garnish