Sauté the garlic and shrimp together in the oil. Season with a small pinch of chili.
When the resulting liquid (from the shrimp) has almost completely evaporated, deglaze with white wine. Let it boil away almost completely. In the meantime, cook the tagliatelle in salted water until al dente. Then quarter the cherry tomatoes and add them to the sauce. Stir in the cream cheese.
Add basil and strong parsley and season with salt and pepper. Serve the sauce with the tagliatelle and sprinkle with 1 tablespoon Parmesan cheese per plate, if desired. Garnish with basil.
