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      APRIL 18TH RECIPE: Orzo w/ Shrimp, Feta Cheese & White Wine

      Orzo w/ Shrimp, Feta Cheese & White Wine

      6 first-course or 4 main-course servings


      • 8 ounces orzo (rice-shaped pasta)
      • 6 tablespoons olive oil
      • 1 cup crumbled feta cheese
      • 1/4 cup freshly grated Parmesan cheese
      • 2 tablespoons plus 1/4 cup chopped fresh basil
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      • 1 pound uncooked medium shrimp, peeled, deveined
      • 2 garlic cloves, chopped
      • 1 14 1/2-ounce can diced tomatoes in juice
      • 1/2 cup dry white wine
      • 2 teaspoons dried oregano
      • 1/2 teaspoon dried crushed red pepper


      • Preheat oven to 400F. Brush 11x7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.
      • Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and saut until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and saut over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.