Bring a large pot of salted water to a boil.

Cook the linguine according to package instructions until al dente.

While the pasta cooks, heat olive oil in a large skillet over medium heat.

Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.

Add the shrimp to the skillet, seasoning with salt and pepper. Cook until pink and opaque, about 3-4 minutes.

Drain the linguine once cooked and reserve a cup of pasta water.

Combine the linguine and shrimp in the skillet, adding the pesto and a splash of reserved pasta water.

Adjust seasoning if needed and add halved cherry tomatoes, if using. Toss until everything is well-coated.

Serve immediately, garnished with grated Parmesan cheese.