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.
