Orzo with Shrimp

This is one of my new favorite recipes. I saved it years ago in my Epicurious recipe folder but only recently tried it. It's quick, easy, hearty and makes amazing leftovers. I didn't use this much oil and it was still delish. I used the creamier kind of feta, I think it was from France. And I used a bag of frozen shrimp already peeled and deveined which cut way back on prep time. Just thaw before you use it in this recipe.

I also added kalamata olives (about a dozen), as suggested in the comments on Epicurious. They also suggested pine nuts and spinach, but the pine nuts I had were rancid. Eew. I served sauteed spinach as a side dish.

Ingredients
8 ounces orzo
6 tablespoons olive oil 1 cup crumbled feta cheese 1/4 cup freshly grated Parmesan cheese
2 tablespoons plus 1/4 cup chopped fresh basil
1 pound uncooked medium shrimp, peeled, deveined
2 garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes in juice
1/2 cup dry white wine
2 teaspoons dried oregano
1/2 teaspoon dried crushed red pepper

Preheat oven to 400°F. Brush 11x7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.