In a large skillet over medium heat, heat the olive oil. Add the garlic and cook until fragrant. Add the shrimp and cook almost until pink. Add the crushed red pepper, ground cumin, and black pepper to the pan. Stir to combine.
Squeeze the lime juice all over the shrimp and stir. Add the cilantro and tomato as well as the hot cooked pasta. Stir the pasta into the sauce until well combined.
Serve immediately with Parmesan on the side.
Store leftovers in a container in the fridge up to 4 days.