1 tsp. minced garlic
5 tbsp. olive oil
2 c. peeled, seeded, chopped tomato
1/2 c. dry white wine
1/4 c. minced fresh basil leaves
1 tsp. dried oregano
1 1/2 lbs. (about 42) shrimp, shelled
1/8 tsp. dried red hot pepper
1/2 lb. Feta, crumbled
Pasta
2 tbsp. butter

In heavy skillet, cook garlic in 2 tablespoons oil, stirring for 30 seconds. Add tomato and cook the mixture, stirring for 1 minute. Add wine, basil, oregano, salt and pepper to taste and simmer; stir occasionally. Season shrimp with salt and pepper. In large skillet, cook shrimp in remaining 3 tablespoons olive oil over high heat, 1 to 2 minutes until just pink and firm. Sprinkle with hot pepper. Transfer to oven proof dish and sprinkle with Feta. Spoon sauce over top and bake for 10 minutes in 400 degree oven. Toss pasta with butter and serve.