1. 1. Bring a large pot of salted water to a boil and add your pasta of choice. Cook according to the package instructions until al dente. Drain the pasta, reserving a small amount of the starchy cooking water, and set it aside.

2. 2. In a large skillet, heat the olive oil over medium heat. Once hot, add the shrimp. Sauté them for 2-3 minutes, flipping each piece until they turn pink and are just cooked through. Remove the shrimp from the skillet and set them aside.

3. 3. In the same skillet, add the minced garlic and red pepper flakes, stirring them together. Cook for about a minute until the garlic becomes fragrant.

4. 4. Add the halved cherry tomatoes to the skillet and cook them for 2-3 minutes until they soften and release their juices.

5. 5. Pour in the heavy cream, stirring to incorporate all the ingredients. Gradually add the grated Parmesan cheese, mixing until it melts and creates a luscious sauce.

6. 6. Return the cooked shrimp to the skillet along with the drained pasta. Toss everything together gently, ensuring the pasta is coated with the creamy sauce. Season with salt, black pepper, lemon juice, and lemon zest.

7. 7. Sprinkle the chopped fresh parsley over the top for an inviting presentation. Serve immediately.