1. Prepare the Pasta

• Bring a large pot of salted water to a boil.
• Add the fresh angel hair pasta and cook according to package instructions (usually 2-3 minutes).
• Drain the pasta, reserving ½ cup of pasta water, and set aside.

2. Cook the Shrimp

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Add the peeled and cleaned shrimp to the skillet. Season with salt and pepper.
• Sauté the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

3. Make the Garlic Lemon Sauce

• In the same skillet, melt 4 tablespoons of butter over medium heat.
• Add the minced garlic and sauté for 1 minute, stirring constantly, until fragrant.
• Pour in the white wine, lemon juice, and lemon zest. Stir to combine.
• Simmer the sauce for about 5 minutes to reduce slightly and concentrate the flavors.

4. Combine the Ingredients

• Return the cooked shrimp to the skillet. Toss them gently in the sauce until they are fully coated.
• Stir in the grated Parmesan cheese, chopped parsley, and sliced cherry tomatoes. Cook for 1-2 minutes to heat through.

5. Add the Pasta

• Add the cooked angel hair pasta to the skillet. Toss gently to coat the pasta in the garlic lemon sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

6. Final Touches

• Taste the dish and adjust the seasoning with additional salt and pepper, if necessary.

7. Serve and Garnish

• Transfer the pasta and shrimp scampi to serving plates.
• Garnish with more chopped parsley, additional Parmesan cheese, and a wedge of lemon, if desired.