Bring a large pot of salted water to a boil and cook your pasta until just al dente, following package instructions. Drain and set aside, saving a cup of pasta water for later.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and sear for about 2-3 minutes on each side until they turn pink and slightly crispy at the edges. Remove the shrimp and set aside.
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant and golden. Then, add halved cherry tomatoes and cook for 3-4 minutes, gently pressing them with the back of a spoon until they burst and release their juices, creating a fragrant, smoky tomato mixture.
Pour in the heavy cream and stir gently, bringing the sauce to a simmer. Let it thicken for 2-3 minutes until it coats the back of a spoon, creating a silky, velvety texture. Season with salt and pepper to taste.
Return the seared shrimp to the skillet, stirring to coat them in the sauce. Add the cooked pasta to the skillet and toss everything together, allowing the pasta to soak up the flavorful sauce for 1-2 minutes. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Finish by stirring in chopped fresh basil or parsley for a burst of herbal freshness. Taste and adjust seasoning if needed.
Serve immediately while hot, garnished with extra herbs if desired. The sauce should be glossy and cling to the pasta, with the shrimp tender and the tomatoes bursting with flavor.
