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.