Orzo With Shrimp Feta Cheese And White Wine Recipes

Steps:

• Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside, stirring occasionally to prevent clumping, while you make the shrimp.
• Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
• Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

Steps:

• Preheat the oven to 400 degrees F.
• Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
• Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
• Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Steps:

• Cook orzo according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add tomatoes and lemon juice. Bring to a boil. Stir in shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes., Drain orzo. Add orzo, cilantro and pepper to shrimp mixture; heat through. Sprinkle with feta cheese.

Steps:

• Preheat oven to 400°F
• Brush 11x7-inch glass baking dish with oil.
• Cook orzo according to package directions.
• Drain well and return orzo to same pot.
• Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend.
• Arrange orzo mixture in prepared dish.
• Heat 2 tablespoons oil in large skillet over medium-high heat.
• Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through).
• Arrange shrimp atop orzo.
• Add remaining 2 tablespoons oil to same skillet.
• Add garlic and sauté over medium-high heat 30 seconds.
• Add tomatoes with juice; cook 1 minute.
• Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil.
• Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes.
• Season sauce to taste with salt and pepper; spoon over shrimp.
• Bake orzo until heated through, about 10 minutes.
• Sprinkle with remaining 3/4 cup feta cheese and serve.

Steps:

• Preheat oven to 400 degrees F. Brush 11x7 inch pan with oil.
• Cook orzo according to package directions. Drain well and return to pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, parmesan, and 2 tablespoons basil; stir until blended. (at this point you can add some roasted pine nuts, if you wish).
• Arrange orzo mixture in prepared pan.
• Heat 2 tbsps. oil in large skillet over med-high heat.
• Add shrimp and saute until slightly pink, about 2 minutes (shrimp will NOT be cooked through). Arrange shrimp on top orzo.
• Add remaining 2 tablespoons of oil to skillet. Add garlic and saute over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season to taste with salt and pepper; spoon over shrimp.
• Bake orzo until heated through, about 10 minutes.
• Sprinkle with remaining 3/4 cup feta cheese and serve.

Steps:

• Preheat oven to 400°F. Brush 11x7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.
• Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.

Steps:

• Cook and stir onions and garlic in oil in large skillet over medium heat until onion is tender.
• Stir in wine, basil, oregano, salt, red pepper and tomatoes.
• Heat to boiling; reduce heat. Simmer uncovered 20 minutes.
• Stir in shrimp and lemon juice. Cover and cook until shrimp is pink, 3 to 5 minutes.
• Sprinkle with cheese and parsley.
• Serve with hot cooked rice or orzo pasta.

Steps:

• Preheat oven to 425 degrees.
• Cook onion, garlic, oregano and red pepper flakes in 1 tablespoon oil in a 4 quart pot over moderately high heat, stirring, until onion is softened, about 3 minutes.
• Add wine and boil until reduced by half, about 3 minutes.
• Stir in tomatoes and salt and reduce heat, and simmer briskly, stirring often, until slightly thickened, about 8 minutes.
• Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
• While sauce and shrimp are cooking, cook orzo in a 6 quart pot of boiling salted water until al dente.
• Reserve 1/2 cup of the cooking water, then drain in a sieve.
• Return orzo to pot and toss with remaining tablespoon oil.
• Stir in sauce with shrimp and reserved cooking water, then add olives and salt and pepper, to taste.
• Spoon 1/2 of pasta into an oiled 13 X 9 by 2 inch glass baking dish, then sprinkle with 1/2 of the feta.
• Top with remaining pasta and feta, then bake in middle of the oven, uncovered, until cheese is slightly melted and pasta is heated through, about 10-15 minutes.

Steps:

• Preheat oven to 425°F.
• Cook onion, garlic, oregano, and red pepper flakes in 1 tablespoon oil in a 4-quart heavy pot over moderately high heat, stirring, until onion is softened, about 3 minutes. Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes and salt, then reduce heat and simmer briskly, stirring frequently, until slightly thickened, about 8 minutes. Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
• While sauce and shrimp are cooking, cook orzo in a 6-quart pot of boiling salted water (see Tips, page 204) until al dente. Reserve 1/2 cup cooking water, then drain orzo in a sieve. Return orzo to pot and toss with remaining tablespoon oil. Stir in sauce with shrimp and reserved cooking water, then add olives and salt and pepper to taste.
• Spoon half of pasta into an oiled 13- by 9- by 2-inch glass baking dish, then sprinkle with half of feta. Top with remaining pasta and feta, then bake in middle of oven, uncovered, until cheese is slightly melted and pasta is heated through, 10 to 15 minutes.