Heat butter in a saucepan on medium heat. Add minced garlic and cherry tomatoes. Sauté the tomatoes until they soften and release their juice (about 5-8 minutes). Add cream and a handful of finely chopped parsley. Bring to a slow boil over medium heat (about 10 minutes). Add tiger shrimp (de-veined) and cook for 5 more minutes. Add sea salt and cracked pepper to taste.
Boil the fettucine to al dente, top with sauce and lots of freshly grated Parmesan. Enjoy!