Greek-Style Shrimp and Feta With Shells

1/4 cup olive oil
1-3 large clove garlic, minced (to taste)
4 large ripe tomatoes, peeled and chopped (not seeded) or 1-pound can of Italian tomatoes, chunked, with juice
12 Greek olives (pitted)
1 T fresh oregano, minced (or 1 tsp dried)
1/4 tsp (or more) red pepper flakes
salt and pepper to taste
1/2 cup dry white wine
2 T fresh parley, minced (or 2 tsp dried)
3/4 lb cooked, shelled medium to large shrimp (best if you buy raw shrimp and cook at home -- do this ahead of time and keep warm)
1/2 lb medium shell macaroni, cooked al dente, drained (best if pasta finishes cooking just as sauce comes off heat)
1/2 cup (or more) crumbled feta cheese

Heat oil in a large skillet. Saute garlic, but do not brown. Add tomatoes, olives, and seasoning. simmer uncovered for 10 minutes. Add wine and simmer for 10 more minutes. Add parsley and shrimp, bring to simmer, and remove from heat.

Place drained pasta in serving dish. Stir in feta cheese and immediately add sauce. Toss and serve. Serves 2 as an entree, 4 as a first course.