Shrimp With Tomatoes, Fennel and Oregano

• 6 tablespoons olive oil
• 1 large onion, chopped
• 1 medium fennel bulb, trimmed, halved, thinly sliced
• 34 tablespoon dry crushed red pepper (adjust this according to your taste, because it is pretty spicy as is)
• 1 14 lbs tomatoes, chopped
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano, crumbled
• 32 large uncooked shrimp, peeled, deveined
• 6 ounces feta cheese, crumbled
• fresh lemon juice
• cooked pasta noodles

1. Heat 4 tablespoons oil in heavy large skillet over medium heat.
2. Add onion, fennel and red pepper.
3. Saute until vegetables are tender, about.
4. 6 minutes.
5. Add tomatoes and oregano.
6. Season with salt and pepper.
7. Reduce heat to low and cook 5 minutes.
8. Transfer to bowl.
9. (Can be prepared 4 hours ahead.
10. Cover and chill.
11. ).
12. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
13. Add shrimp and cook until just pink and opaque, about 3 minutes.
14. Add vegetables and heat through.
15. Stir in cheese.
16. Season to taste with lemon juice, salt and pepper.
17. Serve over pasta.

olive oil, onion, fennel bulb, red pepper, tomatoes, fresh oregano, shrimp, feta cheese, lemon juice, pasta noodles

Taken from www.food.com/recipe/shrimp-with-tomatoes-fennel-and-oregano-207193 (may not work)