Shrimp and Feta Vermicelli

Ingredients:

• 8 oz. vermicelli
• 2 T olive oil
• 14 1/2 oz can diced tomatoes, undrained
• 1/4 cup white wine
• 1 1/4 t dried Italian seasoning
• 1/2 t minced fresh garlic, or garlic powder
• 1/4 t salt, 1/4 t black pepper
• 1-2 12 oz. pkgs frozen shrimp
• 4 oz crumbled feta

Instructions:

Cook pasta according to package directions, drain, keep warm. Heat oil in large skillet over medium heat. Add tomatoes and next 6 ingredients; bring to a boil. Reduce heat; simmer uncovered 7 minutes, stirring occasionally. Add shrimp; simmer 3 minutes, just until shrimp turn pink. Serve over pasta; top with feta cheese.

Note: I like to use the popcorn size shrimp and usually have to devein them before cooking. I serve this with a side of green peas.