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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.


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