Athenian Orzo

Course : Pasta
Serves: 4
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Ingredients:

1 1/2 teaspoons olive oil
1 small onion -- chopped
4 cloves garlic minced
1/4 cup dry white wine
28 ounces tomatoes -- chopped, with juice
3 tablespoons fresh parsley -- chopped
1 tablespoons capers
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 dash red pepper flakes
1 pound medium shrimp -- peeled
1 cup orzo
1/2 cup feta cheese -- crumbled
 

Preparation / Directions:

1. In a 2-quart saucepan, heat oil over medium heat. Add onions and garlic and saute for 3 1/2 minutes, or until softened. 2. Add wine and boil for about 1 minute. 3. Stir in tomatoes, 1 1/2 tablespoons of parsley, capers, oregano, basil, salt, pepper and red-pepper flakes and cook for 5 minutes. 4. Drop in shrimp and cook, stirring, for 2 1/2 minutes, or just until shrimp are pink. 5. Preheat oven to 450 degrees. 6. Cook orzo in a large pot of boiling, salted water for 10 minutes, or until tender but still firm. Drain in a colander and transfer it to a 2-quart casserole dish. Toss with the tomato-shrimp sauce. 7. Sprinkle with remaining 1 1/2 tablespoons parsley and feta cheese. 8. Bake for 10 minutes or unti feta is bubbly.


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