I am so happy the tomatoes are still plentiful this season. I discovered this dish a while ago, but I have not had all of the ingredients to make it. I tell ya, strange things are going on here in So Cal. A week ago it was raining and then a few days later it was 90 degrees. Then it cooled down briefly and now it's about to be 90 again. I just can't handle this. In fact, my body is not responding well to this roller coaster and I haven't been feeling so great the last few days. When I saw this dish, I knew I wanted to try some dill in it. Unfortunately the dill at the farmers market was not in good shape because of the rain, but fortunately I got a great deal (free!) on it. It took me a while to get this done with all the prep work, but otherwise it's a straightforward dish that really delivers on flavor. I wanted to healthy this up a bit with whole wheat orzo, but my teeny, little Bev Hills Whole Foods just does not stock the stuff (or maybe it's hidden). Regardless, despite the feta, this only requires a small bit of oil so you get great flavor for not a lot of fat and a dish that is very satisfying to eat.
Baked Shrimp and Feta Pasta
(From Closet Cooking)
Makes 4 servings
1/2 cup orzo
2 teaspoons - 1 tablespoon extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup white wine
1 1/2 cups tomatoes, chopped
1 teaspoon oregano
salt and pepper to taste
1/4 cup fresh herbs, chopped (I used a mix of dill and parsley)
2 green onions, chopped
1/2 pound shrimp, peeled and deveined
1/2 cup crumbled feta
Preheat the oven to 425 degrees
In a medium saucepan cook the orzo for about 8 minutes until just al dente, but not soft (the pasta will cook more while baking).
In a large sauce pan, heat the oil over medium heat. Add the onion and saute until soft, about 5 minutes. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the white wine, tomato and oregano and simmer until the sauce thickens, about 5 minutes.
Remove the pan from heat and stir in the herbs and green onions. Mix the sauce, orzo and shrimp, place in a baking dish topped and top with the feta.
Bake until the shrimp is cooked and the sauce is bubbly, about 10-15 minutes.