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8 ounces orzo (rice-shaped pasta) 6 tablespoons CRISCO Oil, divided 1 cup crumbled feta cheese, divided 1/4 cup freshly grated Parmesan cheese 2 tablespoons plus 1/4 cup chopped fresh basil, divided 1 pound uncooked medium shrimp, peeled and deveined 2 garlic cloves, chopped 1 can (14-1/2 ounces) diced tomatoes in juice 1/2 cup dry white cooking wine 2 teaspoons dried oregano 1/2 teaspoon dried crushed red pepper Salt and pepper to taste Preheat oven to 400ºF. Brush 11 x 7-inch glass baking dish with Crisco Oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons Crisco Oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish. Heat 2 tablespoons Crisco 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 Crisco Oil to same skillet. Add garlic and sauté over medium-high heat for 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in cooking 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. |
