1 pound medium-size fresh shrimp, peeled and
Dried crushed red pepper
1/4 cup olive oil, divided
4 ounces feta cheese, crumbled
1/2 teaspoon crushed garlic
1 (14 1/2-ounce) can tomato wedges, undrained
1/4 cup dry white wine
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces uncooked vermicelli, cooked
Preheat oven to 400 degrees. Saute shrimp and red pepper in 2
tablespoons hot oil in a skillet 1 to 2 minutes or until shrimp are
slightly pink. Arrange mixture in a 10x6-inch baking dish, and
sprinkle with feta. Saute garlic in remaining 2 tablespoons hot
oil in a skillet over low heat until tender. Stir in tomato
wedges, and cook 1 minute. Stir in wine and next 4 ingredients;
simmer, uncovered for 10 minutes. Spoon tomato mixture over shrimp
mixture. Bake at 400 degrees for 10 minutes. Serve over pasta.
Yield: 4 servings.
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