Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just shy of al dente, about 1 minute less than package instructions. Drain and set aside, reserving a little pasta water.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds—the oil should shimmer and smell inviting.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until they turn pink and slightly opaque, with a gentle sizzle and a firm texture when pressed.
Stir in the chopped tomatoes and cook until they release their juices, about 2 minutes. The mixture should bubble gently, and the tomatoes will look soft and glossy.
Pour in the heavy cream and stir to combine, letting the sauce simmer gently for 2-3 minutes until it thickens slightly and becomes silky. Loosen with a splash of reserved pasta water if needed.
Add the cooked pasta to the skillet, tossing gently to coat the noodles with the sauce. Let everything cook together over low heat for a minute to absorb flavors, adjusting seasoning with salt and pepper.
Remove from heat and stir in chopped fresh herbs and a squeeze of lemon juice if desired. The herbs should brighten the dish, and the lemon adds a fresh tang.
Serve immediately, garnished with additional herbs if you like. Enjoy the vibrant, creamy seafood pasta while hot, with a side of crusty bread for dipping.
