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 c diced tomatoes
• 3 tablespoon 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

---

Cooking Directions

Step 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.

Step 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.

Step 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.

Step 4

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