Orzo With Shrimp Feta Cheese And White Wine Recipes

ORZO SALAD WITH SHRIMP AND FETA

Steps:

• Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside, stirring occasionally to prevent clumping, while you make the shrimp.
• Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
• Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

SHRIMP ORZO WITH FETA

Steps:

• Cook orzo according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add tomatoes and lemon juice. Bring to a boil. Stir in shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes., Drain orzo. Add orzo, cilantro and pepper to shrimp mixture; heat through. Sprinkle with feta cheese.

ONE-POT SHRIMP SCAMPI ORZO

Steps:

• Combine olive oil, lemon zest, lemon juice, red pepper flakes, and dried parsley in a small bowl. Add shrimp and toss to coat. Marinate for 15 to 20 minutes.
• Melt butter in a pot over medium-high heat. Add olive oil. Stir in orzo and onion, toss to coat, and cook, stirring frequently, until onions are translucent and orzo is lightly toasted, 4 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds.
• Deglaze pot with white wine and stir until wine has cooked off. Pour in chicken broth and season with salt and pepper. Cook, stirring frequently, until orzo is tender yet firm to the bite, 8 to 10 minutes. Add peas and shrimp with marinade to the pot, cover, and cook, stirring occasionally, until shrimp are light pink, 3 to 4 minutes.
• Divide between 2 dishes, sprinkle with fresh parsley, and garnish with lemon slices.

ORZO WITH SHRIMP, FETA CHEESE AND WHITE WINE

Steps:

• 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.

ORZO WITH SHRIMP, FETA CHEESE, AND WHITE WINE

Steps:

• Preheat oven to 400°F. Brush 11x7-inch 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 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 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 until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.

ORZO WITH SHRIMP, FETA CHEESE, & WHITE WINE

Steps:

• Preheat oven to 400°F
• Brush 11x7-inch 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 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 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 until heated through, about 10 minutes.
• Sprinkle with remaining 3/4 cup feta cheese and serve.

BASIL SHRIMP WITH FETA AND ORZO

Steps:

• Preheat oven to 450 degrees.
• Spray the inside of the foil bag with cooking spray and place on a large shallow baking pan.
• Cook the pasta in boiling water for 5 minutes.
• Drain.
• Place the pasta in a large bowl and stir in 1 teaspoon of the oil and the next 7 ingredients.
• Place the orzo mixture in teh foil bag.
• Combine the shrimp and basil.
• Arrange shrimp mixture on the orzo.
• Fold edges of bag to seal.
• Bake at 450 degrees for 25 minutes.
• Cut open the bag with a sharp knife (watch out for the steam) and peel the foil back.
• Drizzle with remaining 1 teaspoon of oil.
• Serve.

SHRIMP WITH FETA CHEESE

Steps:

• Cook and stir onions and garlic in oil in large skillet over medium heat until onion is tender.
• Stir in wine, basil, oregano, salt, red pepper and tomatoes.
• Heat to boiling; reduce heat. Simmer uncovered 20 minutes.
• Stir in shrimp and lemon juice. Cover and cook until shrimp is pink, 3 to 5 minutes.
• Sprinkle with cheese and parsley.
• Serve with hot cooked rice or orzo pasta.

ORZO WITH SHRIMP, FETA CHEESE AND WHITE WINE

Steps:

• Preheat oven to 400 F. Brush 11x7 inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to the same pot. Add 2 tbsp olive oil, 1/4 cup feta cheese Parmesan cheese, and 2 tbsp basil; stir to blend. Arrange orzo mixture in prepared dish. Heat 2 tbsp 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 tbsp oil to the 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 until heated through, about 10 minutes. Sprinkle the remaining 3/4 cup feta cheese and serve.

ONE-POT ORZO WITH SHRIMP, TOMATO AND FETA

Steps:

• In a mixing bowl, combine half the garlic with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon red-pepper flakes and 1 teaspoon salt. Add the shrimp, coating it well.
• In a large Dutch oven or heavy skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium. Add the tomatoes, season with salt and cook, stirring occasionally, until they start to blister, 3 to 4 minutes. Add the remaining garlic, 1 teaspoon oregano and ½ teaspoon red-pepper flakes, and stir until fragrant, about 30 seconds.
• Add the orzo, stirring until lightly toasted, about 1 minute, then add the crushed tomatoes and 1 cup water. Season with salt, and use a wooden spoon to scrape up anything stuck on the bottom.
• Bring to a boil, then reduce the heat to a simmer. Cover and cook until just shy of al dente, stirring occasionally to make sure nothing is sticking to the bottom, about 10 minutes. Add the marinated shrimp on top, cover and cook until they are cooked through and the orzo is al dente, 4 to 6 minutes more.
• Remove from the heat, divide among plates and finish with black pepper, feta and parsley. Serve with more red-pepper flakes, if desired.

BAKED ORZO WITH SHRIMP, TOMATO SAUCE, AND FETA

Steps:

• Preheat oven to 425°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 half, 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 (see Tips, page 204) 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 half of pasta into an oiled 13- by 9- by 2-inch glass baking dish, then sprinkle with half 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.