Ingredients

8 oz orzo
6 tablespoons olive oil
1 cup crumbled feta cheese
1/4 cup freIshly grated Parmesan cheese
1/4 cup and 2 tablespoons chopped fresh basil
1 lb uncooked medium shrimp, peeled & deveined
2 garlic cloves, chopped
1 14 oz. can diced tomatoes in juice
1/2 cup dry white wine (plus a glass for yourself!)
2 teaspoons dried oregano
1/2 teaspoon dried crushed red pepper (can add less to taste, I used ¼ tsp)

Brush glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta, 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 saute 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 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 sauce to taste with salt and pepper, spoon over shrimp. Bake orzo at 400 degrees until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.