Saturday, July 11, 2009

Orzo Pasta With Shrimp And Feta

1/2 cup chopped yellow onion
1 tablespoon minced garlic
½ cup dried oregano
1/4 teaspoon red pepper flakes
2 tablespoon olive oil
28 ounce can crushed tomatoes
½ teaspoon salt (optional)
1½ pound peeled and deveined large shrimp
12 pound orzo pasta
1 cup feta cheese

Heat oven to 425°F. In a 4-quart sauce pot over medium heat, cook onion, garlic, oregano and red pepper flakes in 1 tablespoon oil. Stir until onion is softened, about 3 minutes. Add wine, and boil until reduced by half, about 3 minutes. Stir in tomatoes and salt; reduce heat; and simmer briskly until slightly thickened, about 5 minutes. Add shrimp, stirring occasionally, until they are just cooked through, about 3 minutes. Set aside. Cook orzo according to package directions. Reserve ½ cup cooking water, and drain the rest. Return orzo to pot, toss with 1 tablespoon oil, and stir in sauce with shrimp and reserved cooking water. Spoon half of pasta into an oiled 13-by-9-inch glass baking dish; sprinkle with ½ cup of feta cheese. Top with remaining pasta and feta, and bake uncovered until cheese is slightly melted and pasta is heated through, about 10 minutes.


6 Serving/s
Nutritional InformationPer serving: 461 calories, 55 grams carbohydrate, 190 milligrams cholesterol, 12 grams fat, 31 grams protein, 651 milligrams sodium.