Summer spaghetti with shrimp and feta.

Who doesn't love spaghetti? Especially in the fall and winter. With temps reaching 100* over the past few weeks, I'm sure we've all been avoiding all things "warm and cozy". This version of spaghetti sauce is much lighter than your traditional meat sauce. Therefore, it is a perfect summer pasta dish.

Ingredients:

8 oz. uncooked pasta (I like angel hair)

1 lb. medium shrimp, peeled and cleaned

1 pinch of crushed red pepper flakes, if desired

1/8 cup olive oil

2/3 cup crumbled feta (Or much much more, if you're a feta loving family like us)

1/2 teaspoon crushed garlic

3 cans of petit diced tomatoes (Do not drain)

1/4 cup dry white wine

3/4 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

Fresh basil, if desired

Cook pasta according to package directions. Drain, set aside, and keep warm.

Saute shrimp and red pepper flakes in 2 tbsps of olive oil in a large skillet for 1 to 2 minutes, or until shrimp is slightly pink. Arrange shrimp in a 10x6x2 baking dish. Sprinkle with feta cheese, and set aside.

Add remaining oil to skillet. Saute garlic over low heat. Add diced tomatoes and juice; cook for 1 minute. Stir in white wine and the next four ingredients. Simmer uncovered for 10 minutes.

Spoon tomato mixture over shrimp. Bake, uncovered at 400* for 15-20 minutes. Serve over pasta. Garnish with fresh basil and grated parmigiano reggiano.