Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 8-10 minutes. Drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Toss in the minced garlic and cook for about 30 seconds until fragrant, filling the kitchen with a savory aroma.
Add the halved cherry tomatoes to the skillet. Cook, stirring occasionally, until they burst and release their juices, about 3-4 minutes. The mixture should look juicy and fragrant.
Pour in the heavy cream, stirring to combine. Let it simmer gently for about 2 minutes until the sauce begins to thicken slightly and turns a luscious, velvety white.
Return the cooked shrimp to the skillet, tossing to coat them in the creamy tomato sauce. Cook for another minute until everything is heated through and fragrant.
Add the drained pasta to the skillet, tossing everything together over low heat so the sauce coats each strand evenly. Let it cook for 1-2 minutes, allowing the flavors to meld.
Finish by stirring in chopped fresh basil or parsley for a herbal brightness. Taste and adjust seasoning with salt and pepper as needed.
Serve immediately on warm plates, garnished with extra herbs if desired. Enjoy the creamy, bright flavors while hot!
