Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta cooking water, then drain the pasta.

While the pasta cooks, heat 4 tablespoons of olive oil in a large skillet over medium heat.

Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant.

Add the shrimp to the skillet in a single layer. Season with salt and black pepper. Cook for 2-3 minutes on each side until the shrimp turns pink and is cooked through. Remove shrimp from the pan and set aside.

If using, add cherry tomatoes to the same skillet and cook for 2 minutes until they start to soften.

Add the drained pasta to the skillet with tomatoes, tossing to combine. Add back the shrimp, lemon zest, and squeeze in the juice of the lemon.

Toss everything together, adding a splash of reserved pasta water if the mixture seems dry.

Remove from heat. Sprinkle with chopped parsley and grated Parmesan if desired. Serve immediately.