Rating: 5 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
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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.

Source: EatingWell Magazine, Fall 2004


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees 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 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.

  • 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.

  • Bake, uncovered, until the feta is bubbly, about 10 minutes.

Nutrition Facts

357 calories; protein 26g; carbohydrates 43.6g; dietary fiber 5g; sugars 7.4g; fat 8.1g; saturated fat 3.6g; cholesterol 159.6mg; vitamin a iu 1341.1IU; vitamin c 31.1mg; folate 52.8mcg; calcium 250.6mg; iron 3.4mg; magnesium 79.1mg; potassium 653.2mg; sodium 1388.9mg; thiamin 1.5mg.

2 starch, 2 vegetable, 3 lean meat, 1 fat