1 1/2 tsp. olive oil
1 sm. onion, chopped
4 garlic cloves, minced
1/4 c. dry white wine
1 (28 oz.) can tomatoes, chopped with juice
3 tbsp. parsley, chopped
1 tbsp. capers
1/2 tsp. dried oregano
1/2 tsp. dried basilico
Salt and pepper, to taste
Pinch red pepper flakes
1 lb. med. shrimp, peeled and deveined
1 c. orzo pasta
1/2 c. Feta cheese, crumbled

Heat oil in 2 quart saucepan, medium heat. Add onions and garlic and saute 3 minutes or until softened but not brown. Add wine and boil for 1 minute; stir in tomatoes, half the parsley, and the remaining seasonings. Cook 5 minutes, add the shrimp. Cook 2 minutes more, stirring all the while, until the shrimp are pink. Preheat oven to 450 degrees.

Cook the orzo in boiling salted water, 5 to 7 minutes, or until tender but firm. Drain orzo, put into shallow 2 quart casserole; toss with tomato-shrimp sauce. Sprinkle top with the remaining parsley and Feta cheese. Bake for 10 minutes, or until the cheese is bubbly.

Serves 4-6.