Add butter to the same skillet. Once melted, add cherry tomatoes, and let cook until the tomatoes start to release moisture, about 3 minutes. Add in shallot and garlic and cook until fragrant, 1 minute.
Pour in white wine and continuously stir to deglaze the pan, making sure to get the little bits from the bottom of the pan. We call that flavor! Let the wine reduce by half on medium heat.
Slowly add cream to the skillet, making sure to fully incorporate into the white wine. Bring to a simmer, add parmesan cheese, and continue to cook until sauce thickens.
Once your sauce has reached the right consistency return the shrimp to the skillet and nestle into the sauce simmering until the shrimp are fully cooked, about 3 minutes.
Remove from heat and add chopped parsley and season with Bayou city all-purpose to taste.