Greek Shrimp Fettucine

I can't take any credit for this one. This is a recipe that I got from a family cookbook and all of the credit belongs to my Aunt, Beth Karczewski. It is awesome, and very easy!
4 tsp. olive oil divided
1 lb. med. shimp, peeled and deveined
1/4 tsp. crushed red pepper
1/2 tsp. minced garlic
1/2 c. dry white wine
4 c. fresh tomatoes, seeded and coarsely chopped
1/3 c. chopped fresh basil
1 tsp. dried oregano
salt and freshly ground pepper
6 oz. feta cheese, crumbled
8 oz. fettucine

1. Preheat oven to 450. In a large skillet, heat 2 tsp. olive oil. Add shimp and cook just until pink, about 2 minutes. Stir in crushed red pepper and transfer to a large baking pan.
2. Heat remaining 2 tsp. olive oil in skillet over medium heat. Add garlic and cook 30 seconds. Add wine and simmer 1 minute. Stir in tomatoes, basil, oregano, and salt and pepper to taste. Simmer, uncovered 10 min. and remove from heat.
3. Sprinkle feta cheese over shrimp mixture and cover with tomato mixture. Cover and bake 10-15 min. Remove from oven. Dish pasta onto plates or bowls. Top each with 1/4 of the shrimp mixture. Serve immediately.

Serves 4.