Shelly's Recipe

ATHENIAN ORZO

Category: Pasta - Baked

1 1/2 tsp extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, minced
1/4 cup dry white wine
1 28 oz can diced tomatoes
3 tbsp chopped fresh parsley, divided
1 tbsp drained capers
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt, or to taste
Freshly ground pepper to taste
Pinch of crushed red pepper
1 lb medium shrimp (30-40 per lb), peeled and deveined
1 cup orzo
1/2 cup crumbled feta cheese

Preheat oven to 450. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.

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 tbsp 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.

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 tbsp parsley. Bake, uncovered, until the feta is bubbly, about 10 minutes. Serves 4