- 4
Ingredients
- 1 1/2 teaspoons extra-virgin olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1/4 cup dry white wine
- 1 28-ounce can diced tomatoes
- 3 tablespoons chopped fresh parsley, divided
- 1 tablespoon drained capers
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- Pinch of crushed red pepper
- 1 pound medium shrimp (30-40 per pound), peeled and deveined
- 1 cup orzo
- 1/2 cup crumbled feta cheese
Preparation
Step 1
1. Preheat oven to 450°F Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. (or skip the baking if your house is too hot already and cook entirely on the stove).
Put a large pot of lightly salted water on to boil.
2. Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.
3. Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley. If not baking, simply toss in the orzo to the shrimp mixture. Add feta and parsley and serve.
4. Bake, uncovered, until the feta is bubbly, about 10 minutes.