5 T. olive oil, divided
1 t. garlic, finely chopped
2 c. Roma tomatoes, peeled, cubed, preferably fresh (about 1 pound)
1/2 c. white wine
salt
freshly ground pepper
1/4 c. fresh basil, finely chopped
1 t. dried oregano, crushed
1 1/2 pounds medium sized shrimp (about 48)
1/8 t. red pepper flakes
1/2 pound fresh feta cheese, crumbled
1/3 pound rigatoni, ziti, or spirals

1. Heat 2 T. oil in frypan and add garlic
2. Cook briefly, stirring constantly and add tomatoes
3. Cook tomatoes about 1 minute until heated and add wine, salt and pepper
4. Stir and add basil and oregano
5. Cook over moderate heat about 8 - 10 minutes
6. Heat oven to 400° F.
7. Peel and devein shrimp leaving last tail segment
8. Sprinkle shrimp with salt and pepper
9. Heat the remaining 3 T. olive oil in a large frypan and add the shrimp
10. Cook cookly, about 1 minute, just until the shrimp turn red. Stir as they cook
11. Sprinkle shrimp with red pepper flakes
12. Spoon shrimp and any pan juices into a small baking dish
13. Sprinkle shrimp with crumbled feta cheese
14. Spoon the tomato sauce over the shrimp and feta
15. Bake for 10 minutes
16. Cook pasta according to the package and drain
17. Spoon shrimp mixture over hot pasta and serve

Serves 4

Note: I have made this as a single person serving. I have made this with canned tomatoes. I haven't yet tried this will frozen shrimp, but I intend to do so soon

Note: My copy of the recipe comes from the Milwaukee Journal. I must have cut it out when I lived there from July 1977 until June 1980. It says that it came from the NYTimes New Service