Shrimp Diane

• 5 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 (32 oz. can peeled whole tomatoes, cubed (save juice)
• 1/2 c. dry white wine
• salt and pepper
• 1 1/2 Tbsp. dried basil or 1/2 c. fresh chopped basil
• 1 tsp. dried oregano
• 1 1/2 lb. medium fresh raw shrimp, peeled and deveined
• 1/8 to 1/4 tsp. hot red pepper flakes
• 1/2 lb. Lamagna Feta, crumbled
• 1/2 lb. linguine

1. Heat 2 tablespoons oil in skillet; add garlic.
2. Lightly saute. Add cubed tomatoes and juice from can; cook 1 minute.
3. Add wine, salt, fresh black pepper, basil and oregano.
4. Cook over moderate heat for 10 minutes.
5. Heat remaining olive oil in a separate skillet.
6. Saute shrimp for 1 minute, turning once.
7. Sprinkle with red pepper flakes; remove from heat.
8. Spoon shrimp and pan juices into a large baking dish.
9. Crumble Feta cheese over shrimp.
10. Pour tomato sauce over all.
11. Just before serving, bake 10 to 15 minutes in a 400u0b0 oven until sizzling.
12. Serve over cooked linguine.

olive oil, garlic, tomatoes, white wine, salt, basil, oregano, shrimp, hot red pepper, lamagna feta, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=474009 (may not work)