Total Time
1hr 21mins
Prep 1 hr
Cook 21 mins

From Cooking Light. Serving size: 1 1/2 cup. Per serving: 424 calories, 7.6 g fat, 29.2 g protein, 57.1 g carb, 3.8 g fiber, 142 g cholesterol.

Ingredients Nutrition


  1. Drain tomatoes through a sieve into a bowl, reserving tomatoes and 1/2 cup tomato liquid.
  2. Let the oil get heated in a large nonstick skillet over medium heat.
  3. Add in the onion and garlic; stir/saute for 3 minutes.
  4. Add in the wine; cook 1 minute.
  5. Add in tomatoes with 1/2 cup liquid, 1 1/2 tablespoon parsley, capers, and next 4 ingredients; cook for 5 minutes.
  6. Add in shrimp; cook 2 minutes.
  7. Stir in the cooked orzo; adjust seasoning to taste.
  8. Spoon mixture into an 11x7 inch casserole dish that has been coated with nonstick cooking spray.
  9. Sprinkle feta cheese and remaining parsley evenly over the top.
  10. Bake in a 450 degree oven for 10 minutes.


Most Helpful

Deelicious! I accidentally overcooked my orzo a little bit -- not used to this pasta, but it's now my new favorite. I should have cooked it for only 8 minutes, but usually I cook pasta a minute or two past the recommendation on the package. The shrimp were perfectly done. It's so good. Thanks! I am adding this to my cookbook.

msjenjenp March 21, 2010

This is fantastic.

Janice Y February 07, 2009

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