Baked Orzo with Shrimp, Tomato Sauce and Feta

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June 8, 2016

A hearty casserole for a winter's night. Serve with salad and crusty bread

  • Prep: 30 mins
  • Cook: 1 hrs
  • Yields: 6 Servings

Directions

1Preheat oven to 425 degrees.

2Cook onion, garlic, oregano, and red pepper in 1 tablespoon of the oil over a moderately high heat, stirring, until onion is softened, about 3 minutes. Add wine and boil until reduced by half, another 3 minutes or so. Stir in tomatoes and salt, then reduce heat, and simmer briskly, stirring frequently, until slightly thickened, about 8 minutes. Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.

3While sauce and shrimp are cooking, cook orzo in a 6-quart pot of boiling salted water, until al dente. Reserve 1/2 cup cooking water, then drain orzo in a sieve. Return orzo to pot and toss with remaining tablespoon oil. Stir in sauce with shrimp and reserved cooking water, then add olives and salt and pepper to taste.

4Spoon 1/2 of the pasta into an oiled 13 X 9 X 2 inch glass baking dish, then sprinkle with 1/2 of the feta. Top with remaining pasta and feta, then bake in middle of oven, uncovered, until cheese is slightly melted and pasta is heated through, 10 to 15 minutes.

Ingredients

1 medium onion, finely chopped

3 cloves garlic, minced

1/2 teaspoon oregano, crumbled

1/4 teaspoon hot red pepper flakes

2 tablespoons olive oil

1/2 cup dry white wine

1 28 ounce can crushed tomatoes

1 teaspoon salt

1 1/2 pounds large shrimp, shelled and deveined

1 pound orzo

1/2 cup Kalamata olives, pitted and chopped

1 pound feta cheese, crumbled

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