Orzo with Shrimp, Feta Cheese, and White Wine

Orzo with Shrimp, Feta Cheese, and White Wine
Orzo with Shrimp, Feta Cheese, and White Wine
Donna Knowlton of Atlanta, Georgia, writes: "As the oldest of five children growing up in rural West Virginia, I was always helping in the kitchen. Today I mostly cook pasta and seafood dishes because they're so easy. My husband is a doctor and works long hours, but we still like sharing a meal at the end of the day. I don't want to be in the kitchen late at night making something complicated, so I rely on dishes that can be ready in minutes."
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 first-course or 4 main-course servings
Greek Pasta Tomato Bake Sauté Feta Parmesan Shrimp Bon Appétit Atlanta Georgia
  • 2 teaspoons dried oregano
  • 1 cup crumbled feta cheese
  • 6 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 teaspoon dried crushed red pepper
  • 2 garlic cloves, chopped
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 1 pound uncooked medium shrimp, peeled, deveined
  • Carbohydrate 34 g(11%)
  • Cholesterol 121 mg(40%)
  • Fat 22 g(33%)
  • Fiber 3 g(11%)
  • Protein 21 g(42%)
  • Saturated Fat 7 g(34%)
  • Sodium 733 mg(31%)
  • Calories 427

Preparation Preheat oven to 400°F. Brush 11x7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish. Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.

Preparation Preheat oven to 400°F. Brush 11x7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish. Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy