Preheat your oven to 400°F (200°C).

In a bowl, toss the halved cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 15-20 minutes or until caramelized.

In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta but reserve a cup of pasta water.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant. Then add the shrimp and cook for about 4-5 minutes until they turn pink and opaque. Season with salt and pepper.

In a food processor, combine the fresh dill, half of the grated Parmesan, and a splash of olive oil. Blend until smooth, adjusting with pasta water if too thick.

Add drained pasta to the skillet with shrimp, stir in the dill pesto and roasted tomatoes. Use reserved pasta water to loosen if necessary.

Turn off heat and sprinkle with remaining Parmesan cheese. Serve hot.