Shrimp With Orzo

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.

• Ready In: 1 hr 21 mins
• Serves: 4

Ingredients

• 1 (28 ounce) can diced tomatoes, undrained
• 1 1⁄2 teaspoons olive oil
• 1  cup  diced onion
• 3  garlic cloves, minced
• 1⁄4 cup dry white wine
• 3  tablespoons  chopped fresh parsley, divided
• 1  tablespoon capers
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon pepper
•  crushed red pepper flakes (to taste)
• 1  lb medium shrimp, peeled and deveined
• 2  cups  hot cooked orzo pasta
• 1⁄2 cup  crumbed feta cheese

Directions

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.