Athenian Orzo with Shrimp

Today was a hectic day at work, and I was in the mood for something new, different, and filling, but also EASY!  I stopped at my local seafood market to pick up shrimp, and I really had all of the other ingredients in the house.  Start to finish, this whole meal took about 40 minutes (including prep) and we loved it!!!!!  Give this one a try soon, trust me!

Athenian Orzo with Shrimp
Original recipe from Prevention RD
(I halved the recipe, and it was still a generous serving for two)

1 1/2 tsp extra-virgin olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/8 cup dry white wine (and pour yourself a glass, while you are at it!)
2 small vine tomatoes, chopped
2 Tbsp chopped fresh parsley, divided
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp salt, or to taste
Freshly ground pepper, to taste
Crushed red pepper (to taste, I like spice, so I have a heavy hand with the red pepper!)
1/2 lb large shrimp, peeled and deveined
3/4 cup orzo
1/4 c crumbled feta cheese

Directions:
Preheat oven to 450 F. Coat a 3-quart baking dish or 9 X 13 with cooking spray.

In a medium saucepan, bring salted water to a boil. Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and hold in strainer, and wipe out saucepan.

Heat oil in a the same 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, half of the parsley, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cover.  Cook until shrimp are just turning pink, stirring occasionally, about 3 minutes.

Put the orzo into the tomato-shrimp sauce and stir to combine. Sprinkle with feta and the remaining parsley. Bake, uncovered, until the feta is bubbly, about 10 minutes. Serve immediately.
Yield: 2 servings (about 1 1/2 cups each).