Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
While the pasta cooks, pat the shrimp dry and season lightly with salt and pepper. Mince the garlic finely and halve the cherry tomatoes if they are large.
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant and golden, about 30 seconds. Stir frequently to prevent burning.
Add the shrimp to the skillet and sear for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Add the halved cherry tomatoes to the same skillet and cook until they start to burst, about 2-3 minutes, releasing their juices and creating a vibrant base.
Pour in the heavy cream and stir to combine, then simmer gently for 2 minutes until the sauce thickens slightly and turns velvety.
Return the cooked shrimp to the skillet, then add the drained pasta. Toss everything together so the pasta is coated evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it and help it cling to the noodles.
Taste and adjust the seasoning with salt and pepper. Garnish with chopped fresh basil or parsley for a fresh, aromatic finish.
Serve the pasta hot, with a drizzle of good olive oil or a squeeze of lemon for extra brightness. Enjoy your luscious, bright shrimp tomato cream pasta!
