Cook pasta in a large salted pot of boiling water according to pasta package directions.
In a large skillet over medium-high heat melt 4 tablespoons of butter
Add the garlic and the shrimps. Cook shrimps until pink on the outside and still springy to the touch.
Remove the shrimps from the skillet and place them in a shallow dish. Cover with aluminum foil.
Add the wine and the cherry tomatoes to the skillet. Cook on high heat until the tomatoes are warm. 2-3 minutes.
Drain the pasta and reserve ½ cup of the cooking water.
Add the pasta to the skillet. Add the shrimps, 2 tablespoons butter, and parsley. Mix well and add some of the cooking water to keep moist.