Orzo, a rice-shaped pasta, makes a delightful base for an authentically Greek combination of shrimp, tomatoes and feta. To serve as a side dish, omit the shrimp and drain the tomatoes before adding them.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Moderate

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°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.
2. Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.
3. Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley.
4. Bake, uncovered, until the feta is bubbly, about 10 minutes.

NUTRITION INFORMATION: Per serving: 397 calories; 9 g fat (4 g sat, 3 g mono); 189 mg cholesterol; 44 g carbohydrate; 34 g protein; 4 g fiber; 991 mg sodium.
Nutrition bonus: 26 mg vitamin C (45% daily value), 730 mg potassium (37% dv), 7 mg iron (35% dv), 124 mcg folate (31% dv), 243 mg calcium (25% dv), 97 mg magnesium (24% dv), 15% dv vitamin A, 15% dv fiber.

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This is one of our family's favorite dinners. The combination of shrimp, tomato and feta is unbeatable.

AZL, VT

This is easy to prepare and simply out of this world delicious!! A much-requested family favorite!

Anonymous, Clive, IA

This was so easy and SO yummy!

Kristina , MD

This was so easy and SO yummy!

Kristina , MD

This is really good and easy to make. And very generous servings. With salad and bread could easily feed 6. A keeper!!

Anonymous, Oakvile, ON

This is a great recipe. Easy and fairly quick to make with a warming, filling, yummy result. Although the recipe says it serves 4, I think I could easily have served 6 with this dish. Which meant I got a nice big serving! I served this with some roasted asparagus, but you could probably toss some extra veggies into the recipe itself and make it a one-pot dish. This will definitely go into our regular rotation.

Valerie, Sugar Land, TX

This was very good and very easy to throw together. I added cannellini beans for the vegetarian in my family.

Debbie

It was so good. Very easy to make. It will be on our regular rotation of meals.

Jenni, MN

This dish was GOOD! I made it for dinner and had plenty of leftovers which were super yummy the next day!

Tiffany, Jacksonville, FL

The dish is good, but outstanding when you bite into a piece of hot, gooey melted feta. Be careful to not overcook the orzo like I did.

Laura, San Antonio, TX