Shrimp & Feta Cheese on Vermicelli



8 oz. uncooked Vermicelli
1 lb. medium shrimp, peeled and deveined
Pinch of crushed red pepper flakes
1/4 c. olive oil, divided
2/3 c. (4 oz.) crumbled Feta cheese
1/2 tsp. crushed garlic
1 (14 1/2 oz.) can tomato wedges, undrained
1/4 c. dry white wine
3/4 tsp. dried whole basil
1/2 tsp. dried whole oregano
1/4 tsp. salt
1/4 tsp. pepper
Fresh basil (optional)

1. Cook vermicelli according to the package directions. Drain, set aside, and keep warm. Saute shrimp and red pepper flakes in 2 tablespoons olive oil in a large skillet 1 to 2 minutes or until shrimp are slightly pink. Arrange shrimp in a 10 x 6 x 2 inch baking dish: sprinkle with Feta cheese and set aside.
2. Add remaining oil to skillet: saute garlic over low heat. Add tomatoes and juice: cook 1 minute. Stir in wine and next 4 ingredients: simmer, uncovered, 10 minutes. Spoon tomato mixture over shrimp. Bake, uncovered, at 400 degrees for 10 minutes. Serve over Vermicelli. Garnish with fresh basil, if desired.

Yield: 3 to 4 servings.

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