Baked Shrimp With Orzo and Feta

Chef’s Note

“A one pan wonder from ATK.”








  • 6 tablespoonsolive oil, divided
  • 1 largeonion, chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoonsalt, divided
  • 12 teaspoonpepper, divided
  • 12 teaspoondried oregano leaves
  • 14 teaspooncrushed red pepper flakes
  • 1 (28ounce) canfire roasted diced tomatoes, undrained (preferably Muir Glen or RedStar)
  • 12 cupdry white wine
  • 1 14 cups uncooked orzo pasta (cooked and drained as directed on package)
  • 1 12 lbs uncooked deveined peeled large shrimp, tail shells removed (25-30 count)
  • 2 tablespoonslemon juice
  • 6 ouncesfeta cheese, crumbled
  • 2 tablespoonsflat leaf parsley, finely chopped
  • Directions

  • Heat oven to 400°F. Spray 13×9-inch (3-quart) baking dish with vegetable  cooking spray.
  • In 12-inch skillet, heat 4 tablespoons of the oil over medium heat. Add onion; cook and stir about 5 minutes or until softened. Add garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, the oregano and pepper flakes; cook 2 minutes. Add tomatoes and wine; cook 3 minutes. Remove from heat.  Add cooked orzo; stir gently to combine. Pour mixture into prepared baking dish.
  • In medium bowl, mix shrimp and remaining 2 tablespoons oil, the lemon juice, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat.
  • Place shrimp on top of pasta in baking dish. Scatter feta cheese on top. Bake 25 to 30 minutes or until heated through and shrimp is pink and opaque. Garnish with parsley.
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