- 1 cup dry orzo
- 2 tsp olive oil
- 1 cup chopped onion
- 3 cloves garlic, peeled and minced
- 1/4 cup white wine
- 1 can (28 oz)whole, peeled tomatoes
- 2 tbsp chopped fresh parsley
- 1 tbsp capers
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp black pepper
- 1/4 tsp dried red pepper flakes
- 1 lb medium shelled and deveined shrimp
- 1/2 cup feta
- Cook orzo in boiling water according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion is translucent. Add wine and cook 1 minute. Toss in drained tomatoes (reserve 1/2 cup juice). Break tomatoes into chunks. Add reserved juice, parsley, capers, oregano, basil, black pepper, and red pepper. Simmer 5 minutes. Add shrimp and cook 2 minutes or until shrimp become opaque. Add cooked orzo to skillet. Mix well. When pasta is thoroughly heated, stir in feta. Serve immediately.