Shrimp and Feta Linguine

My sister is home from college for a week (yay!!) and last night she came over to hang out. I really wanted to make something tasty and special for her but I couldn't decide what I wanted to make. I had a few different ideas and finally decided on making a pasta dish with shrimp. From there I just sort of wung (winged?) it. The result was a delicious pasta with shrimp, tomatoes, feta cheese and a light cream sauce.

Shrimp and Feta Linguine

1 tbsp olive oil
1 tbsp butter
4 cloves of garlic, minced
10 oz raw peeled medium size shrimp
1/2 cup white wine
4-5 small campari tomatoes, diced (at my grocery store they come on the vine and are about the size of a golf ball)
Salt and pepper to taste
1/2 tsp dry basil (next time I will use fresh but the fresh stuff at my grocery store didn't look so good)
1/2 tsp dry oregano
1/4 tsp dry parsley
1/3 cup half and half
1/2 pound of linguine
3-4 oz crumbled feta cheese

Start boiling a pot of water, when it is boiling add the linguine and cook until al dente. While the water is boiling heat the olive oil and butter in a large skillet. When the butter is melted added the garlic and cook until fragrant (about 2-3 minutes, don't let it brown!). Add the shrimp (and a small shake of salt and pepper)to the pan and cook for one minute. Then add the white wine and bring to a simmer. When the shrimp is pink remove from pan and keep covered. Next add the diced tomatoes to the skillet and cook for 5 minutes stirring often. Add the seasonings and the half and half and bring back to a simmer then turn the heat to low and return the shrimp to the pan. When the linguine is finished, drain the water and toss the pasta in the skillet with the sauce. Finally add the feta cheese.