Ingredients

1 1/2 teaspoons  extra-virgin olive oil 1   small onion, chopped 4 cloves  garlic, minced 1/4 cup  dry white wine 1 28-ounce can  diced tomatoes 3 tablespoons  chopped fresh parsley, divided 1 tablespoon  drained capers 1/2 teaspoon  dried oregano 1/2 teaspoon  dried basil 1/2 teaspoon  salt, or to taste Freshly ground pepper  to taste Pinch of  crushed red pepper 1 pound  medium shrimp (30-40 per pound), peeled and deveined 1 cup  orzo 1/2 cup  crumbled feta cheese

Description

Athenian Orzo, Recipe

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