Baked Orzo with Shrimp, Tomato Sauce, and Feta
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1/2 teaspoon dried oregano, crumbled
- 1/4 teaspoon dried hot red pepper flakes
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1 (28 to 32-ounce) can crushed tomatoes
- 1 teaspoon salt
- 1 1/2 pounds large shrimp (about 36), shelled and deveined
- 1 pound orzo (rice-shaped pasta)
- 1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
- 1 pound feta, patted dry and crumbled (3 cups)
Preheat oven to 425 degrees F.
Cook onion, garlic, oregano, and red pepper flakes in 1 tablespoon oil in a 4-quart heavy pot over moderately high heat, stirring, until onion is softened, about 3 minutes. Add wine and boil until reduced by 1/2, about 3 minutes. Stir in tomatoes and salt, then reduce heat, and simmer briskly, stirring frequently, until slightly thickened, about 8 minutes. Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
While sauce and shrimp are cooking, cook orzo in a 6-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a sieve. Return orzo to pot and toss with remaining tablespoon oil. Stir in sauce with shrimp and reserved cooking water, then add olives and salt and pepper, to taste.
Spoon 1/2 of pasta into an oiled 13 by 9 by 2-inch glass baking dish, then sprinkle with 1/2 of feta. Top with remaining pasta and feta, then bake in middle of oven, uncovered, until cheese is slightly melted and pasta is heated through, 10 to 15 minutes.