I made a very similar recipe to this when I first moved to Arkansas. One of my favorite bloggers, Christina over at Hungry Meets Healthy commented that she makes a similar dish. The only significant difference in the recipes is that she uses fresh tomatoes in hers, while the one that I used called for canned.
I love all tomatoes, and thought the first recipe was great, but Graham thought the tomatoes were overpowering. Once I made this with fresh tomatoes, I realized that he was right. Using fresh tomatoes made such a huge difference in the flavor. It tasted brighter, it felt less heavy, and it was so, so delicious. I added a few more things to the recipe, because I can't fathom eating feta and tomatoes, and not having artichoke hearts & kalamata olives.
This is absolutely one of my favorite pasta dishes (I know it's hard to think of orzo as pasta, since it looks like rice), and it's such a nice dinner leading into the warmer months.
(Adapted from this recipe)
- 1 cup of uncooked orzo
- 2 T. of olive oil
- 1 onion, finely chopped
- 4-5 cloves of garlic, minced
- 2 t. of crushed red pepper flakes
- 2 cups of chopped tomatoes
- 1 14 oz. can of artichoke hearts, drained & cut in half
- 1/2 cup of sliced kalamata olives
- 1/2 cup of white wine (I use Yellow Tail Pinot Grigio)
- 1/2 lb. of shrimp, peeled & tails removed
- 1/2 cup of crumbled feta
- 2 T. of chopped, fresh oregano
- 2 T. of chopped flat leaf parsley (optional)
- Salt & pepper to taste
- Preheat the oven to 425 degrees.
- Cook the orzo according to package directions. Drain & set aside.
- Heat olive oil in a large skillet over medium heat. Cook onion until tender, about 3-5 minutes. Add garlic & red pepper flakes and cook for an additional 2-3 minutes.
- De-glaze the pan with the wine, then add the tomatoes, artichoke hearts, olives and the oregano. Bring mixture to a simmer and let cook for 5 minutes.
- Mix cooked orzo and the shrimp with the tomato mixture. Transfer to a baking dish. Sprinkle the feta over the top and bake for 10-15 minutes, or until the shrimp is cooked through.
Makes four-six servings, depending on how hungry you are... Sprinkle with extra feta and chopped flat leaf parsley.