14.5 ounce canned tomatoes diced with green peppers and onions canned
0.5 teaspoon pepper red crushed
1 tablespoon basil dried
2 ounces feta cheese with basil and sun-dried tomatoes crumbled
2 garlic cloves minced
2 teaspoons olive oil extra-virgin
4 ounces vermicelli uncooked
0.3 pound shrimp deveined peeled
Equipment
frying pan
Directions
Cook pasta according to package directions, omitting salt and fat; drain and toss with olive oil. Keep warm.
Heat a large nonstick skillet over medium- high heat. Coat pan with cooking spray; add shrimp, garlic, basil, and crushed red pepper. Saut, 2 minutes, or just until shrimp begin to turn pink.
Add tomatoes, and bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, 2 minutes, stirring occasionally.
Serve tomato mixture over pasta, and top with feta cheese.
