Shrimp and Feta Cheese Vermicelli

Shrimp and Feta Cheese Vermicelli
	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.

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.