Shrimp Laurine

Shrimp Laurine

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INGREDIENTS:
2 to 3 quarts water
40 jumbo shrimp
2 cups drained canned Italian plum tomatoes,
cut into quarters
1/4 cup white wine
3 Tablespoons vegetable oil
1 Tablespoon basil
1 Tablespoon oregano
2 teaspoons red pepper flakes
1 clove garlic, minced
8 ounces French feta cheese, crumbled
1 pound angel hair pasta, cooked, drained
TO PREPARE:

Bring 2 to 3 quarts of water to a boil in a stockpot. Add the shrimp.
Boil for 2 to 3 minutes or until the shrimp turn pink; drain. Peel and devein the shrimp.
Combine the tomatoes, white wine, oil, basil, oregano, red pepper flakes and garlic in a saucepan and mix well. Cook until of a sauce consistency, stirring frequently.
Stir in the shrimp gently. Spoon into a baking dish; sprinkle with the cheese.
Bake at 400 degrees for 10 minutes.
Spoon the pasta onto a serving platter; top with the shrimp and sauce.
Serve immediately.
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SERVINGS: 6 - 8