Shrimp and Feta Cheese Vermicelli

Shrimp and Feta Cheese Vermicelli

3 servings

8 ounces vermicelli

1 pound unpeeled, medium-size fresh

1/4 teaspoon dried crushed red pepper

1/4 cup olive oil, divided

2/3 cup crumbled feta cheese

1 14 oz. can tomato, undrained

1/4 cup dry white wine

3/4 teaspoon dried basil

1/2 teaspoon minced garlic

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

Cook pasta according to package directions; drain and keep warm.
Peel and devein shrimp. Saute shrimp and red pepper in 2 tablespoons hot oil in a large
skillet over medium-high heat 1 minute.
Place shrimp in a greased 11- x 7-inch baking dish. Sprinkle with Feta cheese.

Heat remaining 2 tablespoons oil in skillet over medium heat.
Add tomatoes and remaining 6 ingredients; bring to boil.
Reduce heat, and simmer uncovered 10 minutes, stirring occasionally.
Spoon tomato mixture over shrimp. Bake, uncovered, at 400 degrees for 10 minutes.
Serve over pasta

8	ounces vermicelli
1	pound unpeeled, medium-size fresh
1/4	teaspoon dried crushed red pepper
1/4	cup olive oil, divided
2/3	cup crumbled feta cheese
1	14 oz. can tomato, undrained
1/4	cup dry white wine
3/4	teaspoon dried basil
1/2	teaspoon minced garlic
1/2	teaspoon dried oregano
1/4	teaspoon salt
1/4	teaspoon black pepper