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Orzo with Shrimp and Feta Recipe

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This recipe for Orzo with Shrimp and Feta, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Wojnas
Added: Wednesday, October 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 oz orzo (rice shaped pasta)
6 Tbsp olive oil
1 cup crumbled feta cheese
1/4 cup freshly grated Parmesan cheese
2 Tbsp plus 1/4 c chopped fresh basil
1 pound uncooked medium shrimp, peeled and de-veined
2 garlic cloves, chopped
1 14-1/2 oz can diced tomatoes in juice
1/2 cup dry white wine
2 tsp dried oregano
1/2 tsp dried crushed red pepper

Directions:
Directions:
Preheat over to 400 F.

Brush 11 x 7 inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 Tbsp olive oil, 1/4 c feta cheese, Parmesan cheese, and 2 Tbsp basil; stir to blend. Arrange orzo mixture in prepared baking dish.

Heat 2 Tbsp olive oil in large skillet over medium heat. Add shrimp and saute until slightly pink, about 2 minutes (shrimp will not be cooked through at this stage). Arrange shrimp atop orzo mixture.

Add remaining 2 Tbsp olive oil to same skillet. Add garlic and saute over medium high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to a thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake until heated through, about 10 minutes.

Sprinkle with remaining 1/4 cup feta cheese and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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