Orzo with Shrimp, Feta Cheese and White Wine

8 oz. orzo
6 tablespoons olive oil
1 cup crumbled feta cheese
¼ cup grated Parmesan cheese
2 tablespoons plus ¼ cup chopped fresh basil
1 pound uncooked medium shrimp, peeled 2 garlic cloves, chopped
1 14.5 oz. can diced tomatoes in juice
½ cup dry white wine
2 teaspoons dried oregano
½ teaspoon dried crushed red pepper

Preheat oven to 400F. Brush 11x7” glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, ¼ 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 ¼ 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 ¾ cup feta cheese and serve. Makes 4 main course or 6 appetizer servings.

Credit: Epicurious.com