Olive oil (for the dish)
3 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
4 scallions, thinly sliced
½ cup dry white wine
1 can (28 ounces) diced tomatoes, with their juices
1 teaspoon dried oregano
Salt and pepper, to taste
1 pound orzo
¼ cup chopped fresh parsley
2 pounds large peeled shrimp
Grated rind and juice of 1/2 lemon
1 cup crumbled feta cheese
1. Set the oven at 450 degrees. Lightly oil a 9-by-13-inch baking dish.
2. In a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring often, for 6 minutes. Add the garlic and scallions and cook 2 minutes more. Add the white wine and cook, stirring, 2 minutes more.
3. Add the tomatoes, oregano, salt, and pepper. Bring the mixture to a boil, lower the heat, and simmer for 5 minutes.
4. Bring a large pot of salted water to a boil. Add the orzo, and cook, stirring occasionally, for 8 minutes or until the pasta is tender but still has some bite. Drain but do not rinse.
5. Meanwhile, add the parsley and the shrimp to the tomato sauce, and simmer for 5 minutes or until the shrimp turn pink. Add the lemon rind and juice. Taste for seasoning and add more salt and pepper, if you like (feta will add saltiness later).
6. Add a ladle of tomato sauce (without shrimp) to the baking dish. Add the orzo. Spoon the rest of the tomato-shrimp sauce over the orzo. Spread the crumbled feta on top.
7. Bake for 15 minutes or until the cheese starts to brown and the sauce is bubbling.
Katie Workman- from the Boston Globe