Saute shrimp and red pepper flakes in 2 tablespoons olive oil in a large skillet 1 to 2 minutes or until shrimp are slightly pink. Arrange shrimp in a 10 x 6 x 2 inch baking dish: sprinkle with Feta cheese and set aside.

Add remaining oil to skillet: saute garlic over low heat. Add tomatoes and juice: cook 1 minute. Stir in wine and next 4 ingredients: simmer, uncovered, 10 minutes. Spoon tomato mixture over shrimp. Bake, uncovered, at 400 degrees for 10 minutes. Serve over Vermicelli. Garnish with fresh basil, if desired. Yield: 3 to 4 servings.