Shrimp and Feta Vermicelli

By suekendrick

Love this spicy shrimp dish!

Ingredients

• 8 oz. vermicelli or angel hair pasta (I use the angel hair)
• 1 lb. medium fresh shrimp, peeled and devined
• Pinch of red pepper flakes, or more if you want spicier
• 1/4 cup olive oil, divided
• 2/3 cup crumbled Feta cheese
• 1/2 tsp. crushed garlic
• 1 can diced tomatoes, UNdrained (14.5 oz size)
• 1/4 cup chicken broth
• 3/4 tsp. dried basil
• 1/2 tsp. dried oregano
• 1 tsp. Mrs. Dash
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Preparation

Step 1

Start the pasta according to package directions.

Cook shrimp and red pepper flakes in 2 Tb. of the olive oil, in a large skillet over medium heat; Stir constantly for about 2 minutes, or until the shrimp turns pink. Arrange the cooked shrimp in a 13 x 9 inch backing dish. Sprinkle the Feta cheese all over the top of the shrimp. Add remaining olive oil to the skillet you just emptied; add to the oil the garlic and cooke over low heat, stirring constantly until garlic is tender. Add tomatoes and cook for 1 minute. Stir in the broth and the seasonings. Simmer uncovered for 10 minutes, stirring occasionally. Spoon this tomato mixture evenly over the shrimp and feta. Bake in a 400 degree oven for 10 minute. Serve over the cooked pasta.