I've had a big container of Orzo in my cupboard for quite awhile, so I started searching for recipes to start using it up. This one from epicurious sounded tasty, quick, and simple. I didn't have fresh basil or medium shrimp so I substituted dried basil, and a can of baby shrimp.
I loved this!!! It was very simple, but very delicious!! I think it would be even better using the fresh basil so I will do that next time. I did not measure out my feta cheese, as 1 cup seemed like a lot (I used approximately 1/4 cup sprinkled in with the orzo, then topped each plate with another sprinkling). Use as much, or as little as you want.
Orzo with Shrimp, Feta Cheese, and White Wine
1 Cup Whole Wheat Orzo
1 14 oz can diced Tomatoes, with juice
6 ounce can Baby Shrimp
1/2 Cup White Wine
1 cup crumbled Feta Cheese
1/4 Cup Grated Parmesan
2 cloves Garlic, minced
1 Shallot, minced
2 Tablespoons dried Basil
2 teaspoons dried Oregano
Salt and Pepper to taste
Preheat the oven to 400. Prepare a 7 by 11 glass baking dish with spray or oil. Cook your orzo pasta until al dente, as per directions. Place the orzo back in the pan and add 1/4 cup of the feta, the parmesan, and the baby shrimp. Mix to combine, and pour into the baking dish.
In a large pan, saute the garlic and shallot in a tablespoon of olive oil for approximately a minute, add the tomatoes with juices, white wine, basil, oregano, and salt and pepper to taste. Bring to a boil, and cook for approximately 2 minutes. Pour over the orzo mixture.
Bake for approximately 10 minutes, until heated through. Sprinkle the remaining 3/4 cup feta cheese on top, and serve hot.