Skill required: Successful cook
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 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
1. Preheat oven to 450 degrees F.
2. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray.
3. Put a large pot of lightly salted water on to boil.
4. Heat oil in a 2-quart saucepan over medium heat.
5. Add onion and garlic and cook, stirring, until softened, 3 - 4 minutes.
6. Add wine and cook for about 1 minute.
7. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes.
8. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.
9. Cook orzo in the boiling water until tender but still firm, 8 - 10 minutes.
10.Drain and transfer to the prepared baking dish.
11.Toss with the tomato-shrimp sauce.
12.Sprinkle with feta and the remaining 1 1/2 tablespoons parsley.
13.Bake, uncovered, until the feta is bubbly, about 10 minutes.
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Yield: 2 servings (This recipe can be doubled and doubled again.)
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