Ingredients:
1 (28 ounce) cans diced tomatoes, undrained
1 1/2 teaspoons olive oil
1 cup diced onions
3 garlic cloves, minced
1/4 cup dry white wine
3 tablespoons chopped fresh parsley, divided
1 tablespoon capers
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
crushed red pepper flakes ( to taste)
1 lb medium shrimp, peeled and deveined
2 cups hot cooked orzo pasta
1/2 cup crumbed feta cheese
Directions:
Drain tomatoes through a sieve into a bowl, reserving tomatoes and 1/2 cup tomato liquid.
Let the oil get heated in a large nonstick skillet over medium heat.
Add in the onion and garlic; stir/saute for 3 minutes.
Add in the wine; cook 1 minute.
Add in tomatoes with 1/2 cup liquid, 1 1/2 tablespoon parsley, capers, and next 4 ingredients; cook for 5 minutes.
Add in shrimp; cook 2 minutes.
Stir in the cooked orzo; adjust seasoning to taste.
Spoon mixture into an 11×7 inch casserole dish that has been coated with nonstick cooking spray.
Sprinkle feta cheese and remaining parsley evenly over the top.
Bake in a 450 degree oven for 10 minutes.
Servings: 4
Time preparation: 60 min.
Time total: 81 min.