Mince garlic. Cut cherry tomatoes in half. Cut sun dried tomatoes in fourths, squeeze juice from lemon into a small container and remove any seeds.

Heat a pot of water for pasta. Heat olive oil in a large skillet over high heat.

Add the garlic to the heated oil and saute for 1-2 minutes. Then add the cherry tomatoes. Saute for a few minutes, until they are a bit soft, but not mushy.

Add the pasta to the water and cook according to the package instructions.

While the pasta is cooking, add the shrimp, wine, lemon juice and sun dried tomatoes to the skillet. Stir occasionally until the liquid begins to boil and the shrimp is warm.

Stir in the crème fraiche. Bring to a simmer. Add pepper to taste. I usually don't add any salt.

Drain the spaghetti when it is done. Toss the pasta and the sauté together in a very large serving dish. Sprinkle with parmesan cheese. Enjoy!