Shrimp and Feta Cheese on Vermicelli
Submitted by Andrea 

 8 oz. uncooked vermicelli
1 lb. medium shrimp, peeled and deveined
Pinch of crushed red pepper flakes
¼ cup olive oil, divided
4 oz. crumbled Feta cheese
½ tsp crushed garlic
1 can (14½ oz.) tomato wedges, undrained
¼ cup dry white wine (or white grape juice)
¾ tsp. dried whole basil
½ tsp. dried whole oregano
¼ tsp. salt
¼ tsp. ground black pepper

Cook vermicelli according to package directions. Drain, set aside, and keep warm. Sauté shrimp and red pepper flakes in 2 Tbsp. 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" baking dish.

Sprinkle with Feta cheese and set aside.

Add remaining oil to skillet; sauté garlic over low heat. Add undrained tomatoes. Cook one minute. Stir in wine, basil, oregano, salt, and ground black pepper.

Simmer, uncovered, 10 minutes. 
Spoon tomato mixture over shrimp.

Bake, uncovered, at 400ºF for 10 minutes.
Serve over vermicelli. Serves 4.