8 oz. orzo pasta
6 Tbsp.Tuscan Herb Olive Oil
1 c. feta cheese, crumbled
1/4 c. fresh grated Parmesan cheese
1/3 - 1/2 c. chopped fresh basil
1lb. uncooked medium shrimp (peeled and de-veined)
3 cloves garlic, chopped
1/2 tsp. dried crushed red pepper
1 14.5 oz. can diced tomatoes in juice
1/2 c. La Folia Pinot Grigio
2 tsp. dried oregano
Preheat oven to 400F.
Brush 13X9 inch glass baking dish with Tuscan Herb Olive Oil. Cook orzo in salted water to al-dente. Drain well and return orzo to same pot. Add 2 Tbsp. Tuscan Herb Olive Oil, 1/4 cup feta, all Parmesan, and 2 tbsp. basil. Stir to blend then arrange mixture evenly in glass dish. Heat 2 Tbsp. of oil in a large skillet over medium-high heat. Add shrimp, sauté, until just turning pink, about 2 minutes. Do not cook through. Spread shrimp evenly over orzo. Add 2 Tbsp. of oil to same skillet. Add garlic and red pepper. Sauté for 30 seconds. Add tomatoes with juice, and cook for 2 minutes. Add wine and oregano, simmer 35 minutes until reduced to a thick sauce. Stir in remaining basil, season to taste with salt and pepper. Spoon over orzo and shrimp mixture. Cover the glass dish with foil and bake till heated through, about 10 minutes. Add remaining feta and serve.