Athenian orzo

Recipe Information

Ingredients

• 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 black pepper, to taste

• Pinch of red pepper flakes

• 1 pound medium shrimp, (30-40 per pound), peeled and deveined

• 1 cup orzo

• 1/2 cup crumbled feta cheese

Directions

• 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.

Nutrition (per serving)

• Calories: 397 cal

• Total fat: 9g

• Saturated fat: 4g

• Monounsaturated fat: 3g

• Cholesterol: 189mg

• Sodium: 991mg

• Potassium: 730mg

• Carbohydrate: 44g

• Protein: 34g

• Fiber: 4g