Garlic Shrimp and Tomatoes with Shirataki Noodles

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Drain the package of shiratake noodles in a colander and rinse the noodles well for about 2 minutes under cold running water.
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Bring a large saucepan of water to a boil. Add the rinsed noodles to the boiling water, and let them boil for 3 minutes. Drain the noodles and pat them dry with a paper towel.
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Return the noodles to the empty pot, and heat them on medium-high heat for 8-10 minutes, tossing them as they heat. Let them cook until they are completely dry. Set the noodles aside.
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Season the shrimp with salt and pepper.
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Heat 2 tablespoons of the olive oil in a saute pan on medium-high heat, and saute the shrimp for 1 minute on each side, or just until they turn pink. Remove them from the pan and set them aside.
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Add the grape tomatoes to the pan with the oil. Let them cook for 8 minutes, or until they start to break down and turn brown in spots. I usually pierce them with a sharp knife so they give off thier juice and don't pop.
When the tomatoes are just about finished, add the garlic and the remaining olive oil. Saute for 1 more minute.
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Add the shrimp and shirataki noodles to the pan with the tomatoes and garlic. Toss everything well to combine. Sprinkle with feta cheese if using, and top with the minced parsley and basil. Serve immediately.