Recipe(tried): Orzo with Shrimp, Feta Cheese, and White Wine

I made this recipe from the April 2003 issue of Bon Appetit last night for dinner. It was quite easy and very good, too. DH said, "This is good." That made me happy :-)

ORZO WITH SHRIMP, FETA CHEESE, AND WHITE WINE

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 400 F. 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 saut 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 saut 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.