Categories: Cooking Light, Main Dish, Shrimp

Ingredients

• 1 (28 ounce) can diced tomatoes , undrained
• 1 1/2 teaspoons olive oil
• 1 cup diced onion
• 3 garlic cloves , minced
• 1/4 cup dry white wine
• 3 tablespoons chopped fresh parsley , divided
• 1 tablespoon capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• crushed red pepper flakes (to taste)
• 1 lb medium shrimp , peeled and deveined
• 2 cups hot cooked orzo pasta
• 1/2 cup crumbed feta cheese

Directions

1. Drain tomatoes through a sieve into a bowl, reserving tomatoes and 1/2 cup tomato liquid.

2. Let the oil get heated in a large nonstick skillet over medium heat.

3. Add in the onion and garlic; stir/saute for 3 minutes.

4. Add in the wine; cook 1 minute.

5. Add in tomatoes with 1/2 cup liquid, 1 1/2 tablespoon parsley, capers, and next 4 ingredients; cook for 5 minutes.

6. Add in shrimp; cook 2 minutes.

7. Stir in the cooked orzo; adjust seasoning to taste.

8. Spoon mixture into an 11×7 inch casserole dish that has been coated with nonstick cooking spray.

9. Sprinkle feta cheese and remaining parsley evenly over the top.

10. Bake in a 450 degree oven for 10 minutes.

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