Orzo with Shrimp, Feta Cheese and White Wine

8 ounces orzo (rice-shaped pasta)
6 tablespoons olive oil
1 cup crumbled feta cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons plus 1/4 cup chopped fresh basil or 3 tablespoons dried basil
1 pound uncooked medium shrimp, peeled, deveined
2 garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes in juice
1/2 cup dry white wine
2 teaspoons dried oregano
1/2 teaspoon dried crushed red pepper
1 cup, chopped Onions, raw

Greek dish

Preheat oven to 400°F. Brush 11x7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil (1 TBSP dried); stir to blend. Arrange orzo mixture in prepared dish.
Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and onion and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil (2 TBSP dried). Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.


Serving Size: 4 servings. You figure it out.

Number of Servings: 4

Recipe submitted by SparkPeople user MMEQUEEN.