Heat a drizzle of olive oil in a pan, add the cherry tomatoes, and season with salt and black pepper. Cover the pan and let them cook until they start to soften and release their juices.
Stir the tomatoes, add the minced garlic, and sauté briefly until fragrant.
Add the shrimp to the pan. Season with a little more salt, black pepper, and the chopped parsley. Stir to combine.
Pour in a ladle of pasta water and sprinkle in some of the grated parmesan cheese. Mix well, cover, and let it simmer for a moment until the shrimp are cooked through.
Add the pre-cooked pasta to the sauce. Top with the remaining parmesan cheese and another drizzle of olive oil, then toss everything together until the pasta is well coated.
Garnish with a slice of lemon and serve hot.
Cook it hands-free.
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