Bring a pot of water to a boil for the pasta.

In a skillet, heat olive oil over medium heat.

Add minced garlic to the skillet.

Cook garlic until it just starts to sizzle, being careful not to brown it.

Add diced tomatoes (undrained) and half of the chopped Italian parsley to the skillet.

Reduce heat to low and simmer the sauce for about 10 minutes.

Add the peeled and deveined shrimp to the sauce.

Cook the shrimp for approximately 5 minutes, or until pink and cooked through.

While the sauce is simmering, cook the fettuccine pasta according to package directions.

Once the pasta is cooked, drain it thoroughly.

Toss the cooked pasta with the shrimp and tomato mixture.

Top the pasta with crumbled feta cheese, remaining Italian parsley, lemon juice, and pepper.

Serve immediately.