Bring a large pot of salted water to a boil.

Cook the pasta according to package instructions until al dente.

Drain and set aside, reserving a cup of pasta water.

Preheat the air fryer to 400°F (200°C).

Place the frozen garlic and herb butter shrimp in a single layer in the air fryer basket.

Cook for 8-10 minutes, flipping halfway through, until shrimp are fully heated and slightly crispy.

Remove from the air fryer and set aside.

In a large skillet, heat olive oil over medium heat.

Add the chopped onion and minced garlic, sautéing until fragrant and translucent.

Stir in the cherry tomatoes and cook for about 2-3 minutes, until they start to soften.

Add the cooked pasta to the skillet with the tomato mixture.

Toss everything together, adding a bit of the reserved pasta water to loosen the sauce if needed.

Season with salt and pepper to taste.

Plate the pasta, topping it with the cooked garlic and herb butter shrimp.

Garnish with chopped basil and a sprinkle of grated Parmesan cheese.

Serve with lemon wedges on the side.