Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

In a large skillet, heat the olive oil over medium-high heat. Add the shrimp, Cajun seasoning, salt, and black pepper. Cook for 2-3 minutes on each side until the shrimp are pink and cooked through. Remove the shrimp from the skillet and set aside.

In the same skillet, add the minced garlic and cherry tomatoes. Sauté for about 2-3 minutes until the tomatoes start to soften.

Reduce the heat to medium and pour in the heavy cream. Stir to combine, then add the Parmesan cheese. Cook for another 2-3 minutes until the sauce thickens slightly.

Add the cooked pasta and shrimp back into the skillet. Toss everything together, adding reserved pasta water as needed to reach your desired sauce consistency.

Serve immediately, garnished with fresh parsley.