• 50minutes
  • 397calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons extra-virgin olive oil

  2. 1 small onion, chopped

  3. 4 cloves garlic, minced

  4. 1/4 cup dry white wine

  5. 1 28-ounce can diced tomatoes

  6. 3 tablespoons chopped fresh parsley, divided

  7. 1 tablespoon drained capers

  8. 1/2 teaspoon dried oregano

  9. 1/2 teaspoon dried basil

  10. 1/2 teaspoon salt, or to taste

  11. Freshly ground pepper, to taste

  12. Pinch of crushed red pepper

  13. 1 pound medium shrimp, (30-40 per pound), peeled and deveined

  14. 1 cup orzo

  15. 1/2 cup crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F. 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.

  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.

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


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