Baked Shrimp with Feta Cheese

We made this one tonight for the first time from Kerri's cookbook. She kindly wrote above it "Yum!" and we absolutely agree. This very simple and very fast recipe is absolutely outstanding and crazy healthy. Four thumbs up (toes count too).

1 tsp olive oil
3/4 tsp dried oregano
1/2 tsp salt
1/4 tsp crushed red pepper
1 lb medium shrimp - peeled and deveined
3 garlic gloves, minced
1/2 cup dry white wine
3 cups diced plum tomatoes (about 3/4 pound) - we used a giant can of san marzano tomatoes and reserved much of the juice
3/4 cup (3 oz) finely crumbled feta cheese
4 cups hot linguine (8 oz uncooked)
1/4 cup minced fresh parsley

1. Preheat oven to 350.
2. Heat oil in large skillet over med-high heat. Add oregano through garlic. Saute 3 minutes. Spoon shrimp mix into 11x7 baking dish coated with cooking spray (oops, didn't use cooking spray).
3. Add wine to skillet, cook over low heat until reduced to 1/4 cup (about 3 min). Stir in tomato and pour over shrimp mix. Sprinkle with cheese, bake at 350 for 10 minutes. Serve mixture over pasta and sprinkle with parsley. Yield 4 servings (or 3 in our house).

Since there is no fat in this recipe, it might be good to add some buttery garlic bread or some oil/bread dipping combo.

This recipe is so good that you'd have to be a dork (or allergic to shellfish) not to make it. Wow, I can't wait until lunch tomorrow for leftovers. Thanks, Kerri's Greatest Hits (2nd version).