Baked Orzo with Shrimp, Tomato Sauce, and Feta

1 medium onion, finely chopped
5 garlic cloves, minced
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon dried hot red pepper flakes
2 tablespoons olive oli
1/2 cup dry white wine (we used vodka)
1 (28 to 32 oz) can crushed tomatoes
1 teaspoon salt
1 1/2 lb large shrimp (about 36), shelled and deveined (we used 1 pound)
1 lb orzo (rice-shaped pasta) (we used 11 oz.)
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1 lb feta, patted dry and crumbled (3 cups) (We used 3/4 large package pre-crumbled)

Preheat oven to 425.

Cook onion, garlic, oregano, and red pepper flakes in 1 Tbl oil in a 4-at heavy pot over moderately high heat, stirring, until onion is softened, about 3 minutes.

Add wine and boil until reduced by half, about 3 minutes.

Stir in tomatoes and slat, then reduce heat and simmer briskly, stirring frequently, until slightly thickened, anbout 8 minutes.

Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooed through, about 3 minutes.

While sauce and shrimp are cooking, cook orzo in a large pot of boiling slated water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a sieve. Return orzo to pot and toss with remaining tablespoon oil. Stir in suace with shrimp and reserved cooking water, then add olives and salt and pepper to taste.

Spoon half of pasta into an oiled 13X9X2 inch glass baking dish, then sprinkle with half of feta. Top with remaining pasta and feta, then bake in middle of oven, uncovered, until cheese is slightly melted and pasta is heated through, 10 t0 15 minutes.

Courtesy Gourmet, November 2001

Hint: If you like your shrimp not too dry, don't pre-cook the shrimp.

Number of Servings: 6

Recipe submitted by SparkPeople user YUNKERCM.