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Fill a large pot with water, add salt, and bring it to a rolling boil.
Cook the pasta following the package directions until it reaches an al dente texture. Before draining the pasta, save ½ cup of the cooking water and keep it aside.
Warm olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
Add the shrimp to the pan. Season with salt, black pepper, and red pepper flakes. Cook for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp from the pan and set aside.
Lower the heat and add heavy cream to the skillet. Stir in Parmesan cheese and lemon zest, allowing the cheese to melt into the sauce. If the sauce feels too thick, simply add a little of the reserved pasta water to thin it out.
Return the cooked shrimp to the skillet and mix well. Toss the drained pasta into the sauce, ensuring it is evenly coated. Stir in cherry tomatoes and garnish with fresh parsley.