Shrimp with Feta and Greek Olives

Total time: 25 minutes
   Shrimp with a Greek flavor: with tomatoes, dry or salt-cured black olives and finished with Feta cheese.  The feta I get is sheep's milk (brebis - traditional) and comes in 7oz (200gr) blocks.  Add it at the end so it stays in chunks, rather then melting into the sauce.

 Ingredients:

• 12oz (360gr) shrimp
• 3 medium shallots
• 3 garlic cloves
• 1 tbs olive oil
• 1 3/4 cups (15oz, 450gr) whole tomatoes
• 1/2 cup black dry-cured (Greek) olives
• 1 tsp oregano
• 1 tsp basil
• 3oz (90gr) feta
• 4oz  (120gr) spaghetti

 Instructions:

• Cook spaghetti according to package directions.  Drain.
• Clean shrimp if needed.
• Chop shallots and mince garlic. 
• Heat oil in a large skillet.  Add shallots and sauté until tender, about 5 minutes. 
• Add garlic and sauté 2 minutes longer.
•  Open tomatoes, drain, reserving juices.  Roughly chop tomatoes. 
• Add herbs and tomatoes with all juices to skillet.  Simmer, over medium heat,  until slightly thickened, about 5 minutes.  
• Add shrimp and cook until shrimp curl and turn opaque.
• Pit olives if needed, and cut in half.
• Cube feta.
• Add olives to skillet and heat through. 
• To finish:  Put drained pasta in a large bowl.  Spoon some of the sauce over the pasta and toss to coat. 
• Spoon the rest of the sauce and shrimp on top of the pasta, sprinkle with feta cubes and serve.