Lots of recipes combine shrimp and tomatoes.  This is a basic one which pairs nicely with polenta.  However, you can season freely with fresh herbs and add cheese and serve it over a pasta.  I marinate the shrimp for a few hours with a little oil, salt, and garlic which gives the shrimp a little added flavor, particularly if the shrimp had been previously frozen.  

Ingredients:

1 1/2 large shrimp, peeled (tails removed) and deveined
2 large garlic cloves, diced
3 Tbsp. olive oil, divided
​1/2 tsp salt
1 can of diced tomatoes
1/2 tsp of red pepper flakes
1/3 cup chopped fresh basil

Directions:

   Combine the shrimp, garlic, 1 Tbsp of olive oil, and salt together in a bowl place in the refrigerator and let marinate for at least an hour.
​   In a large skillet heat the remaining 2 Tbsp of olive oil over medium heat until shimmering.  Add the shrimp in single layer ( you may need to do this in two batches) and cook until browned on bottom - about 2 minutes.  
   Add the tomatoes, red pepper flakes, and basil together with the shrimp.  Heat over medium heat until the tomatoes are warmed through and shrimp are done.