From appearances, orzo looks just like rice but in reality is just a rice-shaped pasta. Tricky. I went to the grocery searching for orzo in the rice aisle, but had to remind myself that it was just an illusion....orzo is a pasta!
Baked Shrimp with Tomato Feta Orzo
1 medium onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
1/2 cup dry white wine
1 (28 to 32-ounce) can crushed tomatoes
1 teaspoon kosher salt
1 1/2 pounds large shrimp, shelled and deveined
1 pound orzo
1/2 cup sliced mushrooms
2 cups crumbled feta
Preheat oven to 425 degrees. Saute onion, garlic, oregano, and red pepper flakes in 1 tablespoon olive oil in a large pot over moderately high heat, stirring, until onion is softened, about 3 minutes. Add wine and boil until reduced by 1/2, about 3 minutes.
Stir in tomatoes, mushrooms 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. Be sure not to overcook the shrimp as they will continue to cook in the oven.
While 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 salt and pepper, to taste.
Spoon 1/2 of pasta into an oiled 13 by 9 by 2-inch glass baking dish, then sprinkle with 1/2 of 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.