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.