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Home > Athenian orzo

Athenian orzo

Recipe Information

Servings 4
Preparation Time 20 Minutes
Cook Time 30 Minutes
Total Time 50 Minutes
Difficulty Medium
Main Ingredient Shrimp; Orzo
Category Seafood; Pasta
Meal Brunch; Lunch; Dinner; Side Dish
Cuisine Greek
Cook Method Baking; Saut�ing
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 450�F. 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.


Nutrition (per serving)

  • Calories: 397 cal

  • Fat: 9g

  • Saturated fat: 4g

  • Monounsaturated fat: 3g

  • Cholesterol: 189mg

  • Sodium: 991mg

  • Potassium: 730mg

  • Carbohydrates: 44g

  • Protein: 34g

  • Fiber: 4g