Ingredients:
8 oz. uncooked vermicelli, gluten free
1 lb. medium shrimp, peeled and de-veined
Pinch of crushed red pepper flakes
1/4 cup olive oil, divided
2/3 c. (4 oz) crumbled feta cheese
1/2 tsp crushed garlic
1 (14.5 oz.) can diced tomatoes
1/4 c. dry white wine
3/4 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
Fresh basil (optional)
Instructions:
Cook noodles, drain, set aside and keep warm.
Saute shrimp and red pepper flakes in 2 Tbsp olive oil in a large skillet 1-2 min or until shrimp are slightly pink. Arrange shrimp in 10x6x2 inch baking dish; sprinkle with feta cheese and set aside.
Add remaining oil to skillet; saute garlic over low heat. Add tomatoes and juice; cook 1 min. Stir in wine and spices; simmer uncovered for 10 minutes. Spoon tomato mixture over shrimp. Bake uncovered for 10 min at 400* Serve over vermicelli. Garnish with fresh basil if desired. Yields 3-4 servings.
