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

Cook orzo in salted water 8 to 10 minutes until cooked but still firm to taste. Drain. Put on serving plate. Add basil and 1 tablespoon oil. Cover and keep warm.

Melt butter and 2 tablespoons oil in skillet over medium heat. Add shallot and cook 2 minutes until soft. Stir in tomatoes, garlic, and oregano, cook 1 to 2 minutes. Add shrimp and sun dried tomatoes, cook about 4 minutes, or until shrimp is done. Sprinkle with olives, feta and pepper to taste. Spoon over orzo.