Mediterranean Shrimp and Pasta
8 oz. Vermicelli pasta
2 cans (14-1/2 oz.) Italian Seasoned Tomatoes
1 tsp bottled minced Garlic
1lb. large Shrimp
1/4 cup crumbled Feta Cheese
- Cook pasta until tender.
- Meanwhile, place the tomatoes and garlic in a 12" non-stick skillet over medium high heat.
- While the tomatoes cook, peel the shrimp and devein. Add shrimp to tomatoes in skillet and cook just until shrimp turn pink. about 3-5 minutes at most. Remove skillet from heat.
- Drain pasta and serve on individual plates. Top with shrimp and sauce. Sprinkle 1 Tbsp. crumbled feta cheese over each plate.