Shrimp Saganaki with Tomatoes, Feta & Orzo

Greek taverna shrimp simmered in a garlicky tomato sauce with a splash of white wine, then baked under creamy, melting feta and served over orzo with plenty of parsley and lemon.

Ingredients

• 2¼ lb large shrimp, peeled
• 1¾ cups crushed tomatoes
• 1 can diced tomatoes
• 1 red onion, finely diced
• 4 garlic cloves, sliced
• ¾ cup crumbled feta
• ¼ cup chopped parsley
• 1 cup orzo
• ½ lemon

From your pantry: 2 tbsp olive oil, ¼ cup ouzo or dry white wine, 1 tsp dried oregano, ¼ tsp red pepper flakes, salt, pepper.

Instructions

1. Heat the oven to 425°F. Boil the orzo in salted water until tender and drain.
2. Heat the oil in an oven-safe skillet over medium heat. Cook the onion until soft, 5 minutes, then the garlic, oregano and pepper flakes for 1 minute.
3. Add the ouzo or wine and simmer 1 minute, then both tomatoes and ½ tsp salt. Simmer until thick, 10 minutes.
4. Nestle in the shrimp, scatter the feta over the top and bake until the shrimp are pink and the feta is soft and golden at the edges, 8 to 10 minutes.
5. Finish with parsley and a squeeze of lemon and serve over orzo.

Tip: Pull the shrimp as soon as they turn pink and curl into a loose C; a tight O means they've overcooked.

Nutrition per serving

Good for

Adapted from My Greek Dish.

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