Orzo with Shrimp, Feta Cheese, and White Wine

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

-serves 4-

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.