Pasta with shrimp and tomatoes

I had this huge craving for shrimp, so...

Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
4 cups diced tomatoes
1 cup dry white wine
2 tablespoons butter
salt and black pepper to taste

1 (16 ounce) package linguine pasta

1 pound peeled and deveined medium shrimp
2 tablespoons olive oil

Directions
Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Season the shrimp with salt and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.