Rinse shrimp and pat dry with paper towels.

Cook linguine according to package directions until al dente.

Heat oil in a large skillet over medium-high heat.

Add diced jalapenos and minced garlic to the skillet and sauté for 1 minute, until fragrant.

Add shrimp to the skillet and cook for 3 minutes, stirring occasionally, until pink and cooked through.

Stir in cherry tomatoes, salt, and pepper.

Heat through until tomatoes soften slightly.

Drain the cooked linguine and add it to the skillet with the shrimp mixture.

Toss the pasta and shrimp mixture to combine thoroughly.

Serve immediately.