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Start by preheating your oven to 200°C (400°F).
In a baking dish, combine the cherry tomatoes, ½ teaspoon of salt, and ½ teaspoon of pepper. Drizzle with ¼ cup of olive oil and toss to coat.
Roast the tomatoes in the oven for about 20 minutes, or until they are soft and bursting.
While the tomatoes are roasting, heat the remaining olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the shrimps, red pepper flakes, and the additional ¼ teaspoon of salt. Cook until the shrimps turn pink, about 3-4 minutes.
Once the tomatoes are done roasting, add them to the skillet with the shrimp.
Mix in the boursin cheese, smoked paprika, garlic powder, and the remaining ½ teaspoon of pepper. Stir until the cheese is melted and everything is well combined.
Finish with a sprinkle of chopped parsley and a squeeze of lemon juice before serving.