In a large skillet, set over moderately high heat, add the oil. When the oil is very hot, add the cherry tomatoes and cook until they’re seared, about 2 to 3 minutes. Turn the heat down to medium-low heat and remove the tomatoes from the skillet. Add another teaspoon or two of oil. When warm, add the shrimp and season with a few pinches of salt. Cook on each side for about 1 minute, flipping and cooking for an additional 30 seconds or so. Remove from the pan and set aside.
Turn the heat to medium-high heat and pour in the white wine and deglaze the pan, scraping the bottom of the pan to get any bits up. Add the butter and when melted, add the minced shallot and garlic; cook until softened, about 2 to 3 minutes. Add a few pinches of salt and crushed red pepper; give it a mix.
Meanwhile, bring a pot of salted water to a boil. Cook the pasta until al dente, about 9 minutes. If you’re doing this while your sauce is cooking, you can always turn off the heat to the sauce and let it chill until you’re ready for it.
When the pasta is ready, reserve 1/2 cup of pasta water. Add half of it (1/4 cup) pasta water to the pan with the butter sauce and bring to a simmer; cook for about 1 minute. Add the pasta, lemon juice and zest and toss until the pasta is completely coated in the sauce. Give it a taste and adjust the salt according to taste. I ended up adding a few pinches more of salt. Fold in the reserved tomatoes and shrimp.