• Ingredients: 29
  • Serves: 4

Jennifer garner’s shrimp and orzo with dry orzo, tsp olive oil, chopped onion, cloves garlic, peeled and minced, white wine, can whole, peeled tomatoes, tbsp chopped fresh parsley, tbsp capers, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp black pepper, 1/4 tsp dried red pepper flakes, lb medium shelled and deveined shrimp, feta.

Ingredients

  • 1 cup dry orzo
  • 2 tsp olive oil
  • 1 cup chopped onion
  • 3 cloves garlic, peeled and minced
  • 1/4 cup white wine
  • 1 can whole, peeled tomatoes
  • 2 tbsp chopped fresh parsley
  • 1 tbsp capers
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp black pepper
  • 1/4 tsp dried red pepper flakes
  • 1 lb medium shelled and deveined shrimp
  • 1/2 cup feta

For crust

For filling

For syrup

  • 3 tbsps. sugar
  • 1/3 cup water
  • 2 tbsps. Tokay or Sauternes

Directions

  1. Step 1 Cook orzo in boiling water according to package directions. Meanwhile, heat oil in a large skillet over medium heat.

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  2. Step 2 Add onion and garlic and cook, stirring, for 3 minutes or until onion is translucent. Add wine and cook 1 minute.

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  3. Step 3 Toss in drained tomatoes (reserve 1/2 cup juice). Break tomatoes into chunks. Add reserved juice, parsley, capers, oregano, basil, black pepper, and red pepper.

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  4. Step 4 Simmer 5 minutes. Add shrimp and cook 2 minutes or until shrimp become opaque. Add cooked orzo to skillet.

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