Shrimp With Feta And Tomatoes

• 8 ounces spaghetti or linguine
• 1 pound peeled fresh shrimp (I like to buy large and cut them in half for easy bite sizes)
• 1/4 c olive oil
• 1 c crumbled feta cheese
• 1 tsp minced garlic
• 14.5 ounces canned tomato wedges, undrained
• 1/4 c dry white wine
• 1.5 tsp fresh basil
• 1 tsp fresh oregano
• 1/4 tsp salt
• 1/4 tsp pepper

1. Cook shrimp with red pepper flakes in 2 tsp oil in a large skillet over medium heat until shrimp turn slightly pink (do not overcook). Place shrimp in 10x6x2 baking dish. Sprinkle feta over shrimp.
2. Add remaining oil to skillet and add garlic. Cook over low heat until garlic is tender. Add tomatoes; cook 1 minute. Stir in wine and remainder of ingredients; simmer 10 minutes, stirring occasionally. Spoon mixture over shrimp in dish. Bake uncovered at 400 degrees for 10 minutes.
3. While shrimp is in oven, prepare pasta el dente. Place pasta in pasta bowls and spoon shrimp mixture over it.

linguine, fresh shrimp, olive oil, feta cheese, garlic, tomato wedges, white wine, basil, oregano, salt, pepper

Taken from www.epicurious.com/recipes/member/views/shrimp-with-feta-and-tomatoes-1201732 (may not work)