Pasta a la Mexicaine

I have been doing more cooking lately, sans recipes. For those of you who know how I usually cook - slavishly following recipes down to the 1/8 teaspoon - this is quite a turn of events.

Yesterday I made a pasta dish that I was actually quite happy with. I believe my father would say that I made it a hecho - just throwing together what I had on hand. The following is enough for one serving; adjust as necessary.

2 to 3 ounces pasta of your choice
1 tablespoon olive oil
1 clove garlic, minced
1 thick slice of onion, chopped
1 serrano chili, seeded and minced
2 Roma tomatoes, coarsely chopped
Dry white wine
6 to 8 large raw shrimp, peeled
Fresh lemon juice
1 to 2 tablespoons fresh cilantro
Salt
Cotija or Parmesan cheese, for garnish

1. Bring a pot of salted water to a boil. Meanwhile, heat the olive oil over medium-high heat in a skillet. When hot, sautee the garlic, onion, and serrano until fragrant. Add the chopped tomatoes and add a splash or two of white wine. Lower the heat to medium and cook for a few minutes, allowing the flavors to blend.
   
2. When the pasta water is ready, add pasta and cook according to the package directions.
3. While the pasta is cooking, add the shrimp to the sauce and cook until pink. Turn the heat off and add a squeeze or two of fresh lemon juice. Add salt to taste.
   
4. When the pasta is ready, drain it and add it to the skillet with the sauce. Toss to coat. Transfer to a serving dish, sprinkle the fresh cilantro on top, and grate some cotija or Parmesan cheese over the pasta.

I used shrimp because that's what I had in the freezer, but you chicken-eaters out there can substitute cooked chicken, or just leave out meat all together.