Greek Shrimp Orzo

  • Yield: 4 to 6 servings


1cup chopped onion
1tablespoon minced garlic
1/4cup dry white wine
1 (28-ounce) can no-salt-added whole tomatoes, chopped, with their juices
2tablespoons chopped parsley
2tablespoons drained capers
1teaspoon dried oregano
1teaspoon dried basil
Salt and pepper to taste
dash crushed red pepper flakes
1 1/2pounds medium shrimp, peeled
1 1/2cups orzo pasta
1/2cup crumbled feta cheese


  1. Preheat oven to 450F.
  2. In a 2-quart saucepan coated with nonstick cooking spray, cook onion and garlic over medium heat, sauteing 3 minutes, or until tender.  Add wine and boil about 1 minute.  Stir in tomatoes, parsley, capers, oregano, basil, salt and pepper, and red pepper and cook 5 minutes.  Add shrimp and cook, stirring, 5 minutes, or just until shrimp turn pink.
  3. Meanwhile, cook pasta according to package directions, omitting any oil and salt.  Drain and place in a shallow 2-quart casserole dish.  Toss with tomato-shrimp sauce, sprinkle with feta, and bake, uncovered 10 minutes, or until cheese is well heated.

Nutritional Info *per serving

  • Calories 474
  • Fat 6.8g
  • Saturated Fat 3.3g
  • Cholesterol 180mg
  • Sodium 543mg
  • Carbohydrate 64.3g
  • Protein 34.4g