Cook pasta according to package directions; drain and return to pan to keep warm. Learn How To Cook Pasta Properly.
In a frying pan over medium heat, saute garlic in olive oil until soft. Add tomatoes and break them up with a wooden spoon. Add olives and shrimp; cook, stirring, 3 to 5 minutes or until shrimp are opaque in center (cut to test).
NOTE: Shrimp should always be cooked quickly in order to preserve their sweet, delicate flavors. They are very quick to cook, and the flavor can easily be ruined by overcooking. Most shrimp cook in as little as 3 minutes - when they curl and turn pink, they are done. Properly cooked shrimp are firm with a gentle curve shape (like the letter "C").
Add the dill weed and feta cheese; stir until cheese begins to melt. Remove from heat.
Add the pasta to the tomato-shrimp mixture; tossing to coat evenly. Place pasta onto individual serving plates and serve immediately.
Makes 2 servings.
* If you can not get fresh tomatoes, you could substitue good-quality canned diced tomatoes. I, personally, like using the fresh tomatoes for the best taste.
** Fresh shrimp is highly perishable! Fresh shrimp should ideally be eaten within 24 hours of purchase. Unless you live in the part of the country where you can actually buy "fresh" shrimp, it is best to buy frozen shrimp. Most shrimp in the grocery stores are frozen shrimp that has been thawed. The shelf like of thawed shrimp is only a couple of days, whereas shrimp stored in the freezer retain their quality for several weeks.
Linguine with Shrimp Recipe: https://whatscookingamerica.net/pasta_rice_main/shrimplinguine.htm