Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente; drain and set aside.
In a medium bowl, combine the shrimp with Cajun seasoning, garlic powder, and a pinch of salt; toss to coat evenly.
Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook, stirring, for about 1 minute until fragrant.
Add the seasoned shrimp to the skillet in a single layer and cook until opaque and just cooked through, about 4–5 minutes, turning once.
Reduce the heat to medium, add the cooked pasta, heavy cream, and halved cherry tomatoes to the skillet; toss to combine.
Cook, stirring occasionally, for 2–3 minutes until the sauce thickens slightly; season with additional salt and black pepper to taste.
Serve immediately.
