In a glass mixing cup/bowl, add the tomato sauce, cream, and minced onions. Use an immersion blending to smooth out the sauce.
Drop your pasta and cook until Al-dente. Drain your pasta and set aside briefly.
In a sauté pan add olive oil, shrimp, garlic, and cherry tomatoes over medium-high heat. Scorch the tomatoes and shrimp for 1 min, flip, and then lower the heat to medium-low. Cook for another 2-3 minutes.
Add the blush sauce to the pan, stir, and simmer for 3-4 minutes.
Add the pasta to the pan and toss to evenly coat. Plate by twirling the pasta on a long serving fork. Finish with shaved Parmesan cheese and an olive oil drizzle.