Athenian Orzo
Tasty side dish sprinkled with shrimp.

• 1 ½ teaspoon olive oil
• 1 small onion, chopped
• 4 cloves garlic
• ¼ cup dry white wine
• 1 28 ounce can chopped tomatoes with juice
• 3 tablespoons chopped parsley
• 1 tablespoon capers
• ½ teaspoon oregano
• ½ teaspoon basil
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 lb medium sized shrimp, peeled and de-veined
• 1 cup orzo
• ½ cup feta, crumbled
• 1 pinch red pepper flakes

1. Preheat oven to 450 degrees.
2. Sauté onions and garlic in olive oil for about 3 ½ minutes or until soft. Add wine and boil for one minute. Add tomatoes, parsley, capers, oregano, basil, salt, pepper and a pinch of red pepper flakes.
3. Add shrimp and cook, stirring for 2 ½ minutes or until shrimp are pink.
4. Cook orzo for 5 – 7 minutes, then drain and toss with tomato shrimp sauce.
5. Sprinkle with remaining parsley and feta.
6. Bake 10 minutes or until feta is bubbly.