1 c. orzo (rice shaped pasta)
Salt
1 tbsp. finely chopped fresh basil or 1 tsp. dried
3 tbsp. unsalted butter
1 1/2 tbsp. minced shallot
1/2 c. canned plum tomatoes, coarsely chopped
1 tbsp. minced garlic
2 tsp. finely chopped fresh oregano
1 lb. lg. shrimp, shelled, devined
6 sun-dried tomatoes (packed in oil), coarsely chopped
1/2 c. brine-cured black olives, pitted
7 oz. feta cheese, coarsely crumbled
Freshly ground pepper to taste

1. Heat large pot of water to boiling. Salt water. Add orzo, cook until tender but still firm to the bite, 8-10 minutes. Drain well and transfer to large serving bowl. Add basil and 1 tablespoon oil; toss well to coat. Cover to keep warm.

2. Melt butter and remaining 2 tablespoons oil in large skillet over medium high heat. Add shallot and cook, stirring occasionally until softened, about 2 minutes. Stir in plum tomatoes, garlic and oregano; cook just until flavors are blended, 1-2 minutes. Add shrimp and sun-dried tomatoes and cook, stirring frequently until shrimp are barely cooked through, about 4 minutes. Sprinkle with olives, feta and pepper to taste. Spoon over orzo and serve at once. Serves 4.