Jalapeño Shrimp Pasta

12 oz frozen, uncooked shrimp in shells
6 - 8 oz dried linguine
2 Tb olive oil
1 or 2 fresh jalapeño chili peppers, finely chopped
2 garlic cloves, minced
½ tsp salt
¼ tsp pepper
2 c. chopped ripe tomatoes (sometimes I add a bit more)
½ c. finely shredded parmesan cheese

Thaw shrimp, if frozen, according to package directions (run water over them for a couple minutes). Peel and devein shrimp. (Deveining shrimp is completely for aesthetic reasons, and in this recipe I can’t see the vein once it’s cooked, so I highly recommend skipping that step!) Cook linguine. In large skillet heat oil over medium-high heat. Add jalapeños, garlic, salt, and pepper; cook and stir one minute. Add shrimp; cook about 3 minutes more or until shrimp turns opaque. Stir in tomatoes; heat through. (Add a little more salt to taste.) Drain linguine; toss with shrimp mixture. Top with Parmesan cheese.
Variation: Add 3 Tb chopped fresh basil instead of the chili peppers. (I haven’t given this variation a try, so let me know if you try it and like it!)