05 September 2009

Shrimp Feta Pasta Bake

I'm in love with this dish. Quick, easy and full of flavor, particularly when chock full of in season heirloom tomatoes. With the new semester in full swing, I'm too exhausted to even think about improvising. In fact, I'm surprised if I even make it past this post. Remember the swine flu? Yeah, it's alive and well, and 2000 WSU folk have already reported flu-like symptoms. Including me. The only change I made was from orzo to whole wheat penne.

Of course, Kevin's photos are much more appetizing, but I have an excuse this time: I was typing job letters while making dinner. Huzzah!

Shrimp Feta Pasta Bake
(from Closet Cooking)

Baked Shrimp and Feta Pasta
(makes 4 servings)
Printable Recipe

1/2 cup orzo
1 tablespoon oil
1 onion (chopped)
2 cloves garlic(chopped)
1/2 teaspoon red pepper flakes
1/4 cup white wine
1 1/2 cups tomatoes (peeled and chopped)
1 teaspoon oregano
salt and pepper to taste
1/4 cup fresh herbs (chopped, parsley, basil, dill, mint, etc.)
2 green onions (sliced)
1/2 pound shrimp (peeled and deviened)
1/2 cup feta (crumbled)

1. Cook the orzo until al dente.
2. Heat the oil in a pan.
3. Add the onion and saute until soft, about 5 minutes.
4. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
5. Add the white wine, tomato and oregano and simmer until the sauce thickens, about 5 minutes.
6. Remove from heat and stir in the herbs and green onions.
7. Mix the sauce, orzo and shrimp, place in a baking dish topped and top with the feta.
8. Bake in a preheated 425F oven until the shrimp is cooked and the sauce is bubbly, about 10-15 minutes.

1 comment:

The Duo Dishes said...

The shrimp and feta idea is great. You've sent inspiration our way.