Did you know that the "fresh" seafood sold at grocery stores has actually been frozen and is not fresh at all? They thaw it themselves and it sits in the case all day at the store. Then you bring it home and might not use it for a day or two. The quality will be better if you buy it still frozen and thaw it yourself. You can buy frozen shrimp a million different ways. Of course you want de-shelled and de-veined(since they are frozen, that part would be difficult to do yourself). I buy shrimp tail-off because in an entree, I hate having to eat around the tail. This is not finger food.
You can vary this recipe to fit your needs. It calls for a can of petit diced tomatoes, but if you plan ahead and buy a fresh one, it's much better. This sauce is very light and "tomatoey", but not very "tomato saucey". If you want it saucier, add a small can of tomato sauce. I've also made it before using a can of spaghetti sauce when I didn't have tomatoes. And the seasoning is already in there.
Shrimp and Feta Fettuccine
1 lb. shrimp
¾ tsp crushed red pepper flakes
1-3 oz crumbled feta cheese
½ tsp crushed garlic
14.5 oz can petit diced tomatoes
¾ tsp. basil
½ tsp. oregano
¼ tsp. salt
¼ tsp pepper
¼ cup dry white wine/white cooking wine
Whole Grain Fettuccine
1. Saute shrimp and red pepper flakes in olive oil or butter(Use butter if shrimp are wet or frozen. Hot oil and water do not mix.)
2. Arrange cooked shrimp in small/medium baking dish. Sprinkle with feta cheese and set aside.
3. Add remaining olive oil to skillet and sauté garlic over low heat. Add tomatoes with juice and cook 1 min. Stir in wine, basil, oregano, salt and pepper. Simmer uncovered 10 min.
4. Spoon mixture over shrimp and bake uncovered at 400 degrees for 10 min.
Serve over fettuccine(or something similar).