Here is one more recipe I thought of for you, Lisa.

ORZO WITH SHRIMP, FETA CHEESE, AND WHITE WINE
from Bon Appetit

8 ounces orzo (rice-shaped pasta)
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 400F. Brush 11x7-inch glass baking dish with oil. (I used a 9 X 9-inch glass baking dish since I don't have an 11 X 7-inch glass baking dish.)

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 saute 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. (I cooked this longer because it didn't thicken in 2 minutes. Keep in mind that this won't thicken too much since there is no tomato sauce or tomato paste in it.) 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.

Makes 6 first-course or 4 main-course servings.