Cook the spaghetti or linguine according to package instructions in a large pot of salted boiling water. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque.

Stir in the cherry tomatoes and cook for an additional 2 minutes until they soften.

Add the cooked pasta to the skillet along with the reserved pasta water, remaining olive oil, and lemon juice. Toss everything together until well combined.

Remove from heat and stir in the chopped parsley. Adjust seasoning if necessary.

Serve immediately, topped with grated Parmesan cheese if desired.