|Preparation Time||20 Minutes|
|Cook Time||30 Minutes|
|Total Time||50 Minutes|
|Main Ingredient||Shrimp; Orzo|
|Meal||Brunch; Lunch; Dinner; Side Dish|
|Cook Method||Baking; Sautï¿½ing|
|Diet||Low Fat; High Protein; Mediterranean|
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 can diced tomatoes
3 tablespoons 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 black 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
Preheat oven to 450ï¿½F. 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.
Heat olive oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3-4 minutes.
Add wine and cook for about one minute. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper, and crushed red pepper. Cook for five minutes. Drop in shrimp and cook, stirring, until barely pink, about 2-3 minutes.
Cook orzo in the boiling water until tender but still firm, about 8-10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining parsley.
Bake, uncovered, until the feta is bubbly, about 10 minutes.
Calories: 397 cal
Saturated fat: 4g
Monounsaturated fat: 3g