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Boil salted water for the linguini, cooked as directed on the package.
Sauté chopped garlic and onion in olive oil until tender in a large frying pan 3 to 5 minutes on medium-high heat.
Add cooked shrimp, sauté for 2 minutes and remove from pan. Try to keep as much garlic and onion in the pan as possible when removing the shrimp.
Add the entire can of tomatoes with liquid; stir in the pan.
Cook until it begins to boil and then reduce heat. Add shrimp, oregano, basil, salt and pepper. Simmer for 3 to 5 minutes.
Pour sauce on drained linguini and toss.
Add crumbled feta cheese if desired, at the table.