1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, typically 8-10 minutes. Drain, reserving about 1 cup of pasta water, and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the shrimp, seasoning lightly with salt and pepper, and sauté for about 2 minutes per side until pink and opaque. Remove the shrimp and set aside.
3. In the same skillet, reduce heat to medium and add the minced garlic and red pepper flakes. Sauté until fragrant, about 1 minute—be careful not to burn the garlic; it should smell sweet and warm.
4. Add the cherry tomatoes and cook until they start to soften and release their juices, about 3-4 minutes. Pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits from the shrimp.
5. Stir in the heavy cream and bring the mixture to a gentle simmer. Let it thicken slightly, which usually takes 3-5 minutes. If the sauce gets too thick, add a splash of the reserved pasta water to loosen it.
6. Return the shrimp to the skillet and toss gently to coat in the sauce. Add the Parmesan cheese, stirring until melted and integrated. Taste and adjust seasoning with salt, pepper, and lemon juice for brightness.
7. Add the cooked pasta to the skillet, tossing everything together so the noodles are thoroughly coated with the sauce. If needed, add a bit more pasta water to marry the sauce and pasta perfectly.
8. Finish with freshly chopped basil and, if you like, a small pat of butter for extra silkiness. Serve immediately with extra Parmesan on the side.

One tip I’ve learned from years of cooking with my Nonna Rosa is to never rush finishing the sauce. Letting it simmer gently develops the flavors and creates that luscious texture that your family will love.