Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente.
• Reserve some pasta water, then drain the pasta.

Sauté the aromatics

• Heat the olive oil in a frying pan over medium heat.
• Add the garlic and diced red pepper and cook until softened.

Cook the shrimp

• Add the shrimp and cook until pink and opaque.
• Season with salt, pepper, sweet paprika and chili.

Add tomatoes and butter

• Add the cherry tomatoes and butter.
• Cook until the tomatoes soften and release their juices.

Finish the sauce

• Pour in the lemon juice and the reserved pasta water.
• Stir to make a light sauce.

Combine and serve

• Add the drained pasta to the pan and toss to coat.
• Stir in the grated gouda and chopped parsley.
• Serve immediately.