La Folia Winery’s Orzo with Shrimp and Feta
Pair with Pinot Grigio
Serves 4-6 as a main course or 8 as a first course
8 ounces orzo pasta
6 Tbsp. Olive Oil
1 Cup feta cheese, crumbled
1/4 Cup fresh grated Parmesan cheese
1/3-1/2 Cup chopped fresh basil
1lb. uncooked medium shrimp (peeled, deveined)
3 cloves garlic, chopped
1/2 tsp. dried crushed red pepper
1 14.5 ounce can diced tomatoes in juice
1/2 Cup La Folia Pinot Grigio
2 tsp. dried oregano
Preheat oven to 400F. Brush 13X9 inch glass baking dish with olive oil. Cook orzo in salted water to al dente. Drain well and return orzo to same pot. Add 2 Tbsp. olive oil, 1/4 cup feta, all Parmesan, and 2 Tbsp. basil. Stir to blend then arrange mixture evenly in glass dish.
Heat 2 Tbsp. of oil in a large skillet over medium-high heat. Add shrimp, sauté until just turning pink, about 2 minutes. Do not cook through. Spread shrimp evenly over orzo. Add 2 Tbsp. of oil to same pan that the shrimp were in. Add garlic and red pepper. Sauté for 30 seconds. Add tomatoes with juice, and cook for 2 minutes. Add wine and oregano; simmer 35 minutes until reduced to a thick sauce. Stir in remaining basil, season to taste with salt and pepper. Spoon over orzo and shrimp mixture. Cover the glass dish with foil and bake till heated through, about 10 minutes. Add the remaining feta and serve.