Ingredients

1 cup orzo
2 garlic cloves, minced
¼ cup olive oil
2 tbsp butter
⅓ cup dry white wine
1 lb medium shrimp, peeled and deveined
1 (28 oz) can whole peeled tomatoes, hand-crushed
3 tbsp capers, drained
1 tsp crushed red pepper flakes
1 tsp dried oregano
salt and freshly ground black pepper to taste
1 cup block feta, crumbled

Garnish:
1 tbsp fresh dill, chopped
lemon wedge, for squeezing
good olive oil, for drizzling
freshly cracked black pepper

Steps

Bring a pot of salted water to a boil and cook 1 cup orzo until molto al dente, about 5 minutes. Drain and toss with a drizzle of olive oil and a pinch of salt to keep it from clumping. Divide among four individual 10–12 oz baking dishes (or one 2-quart baking dish).

In a large skillet, sauté 2 garlic cloves in ¼ cup olive oil and 2 tbsp butter until fragrant, about 1 minute. Add the white wine and let it reduce by half. Add the tomatoes, 3 tbsp capers, 1 tsp crushed red pepper flakes, and 1 tsp oregano. Simmer until the sauce has thickened slightly, and most of the excess liquid has evaporated, 15–20 minutes. Season with salt and pepper to taste.

Divide the sauce over the orzo. Lightly season the shrimp with salt and pepper, then nestle them into the sauce in a single layer. Crumble the feta evenly over the top. Bake for 8–10 minutes at 350°F, until the shrimp are just pink and opaque throughout and the feta has softened but not fully melted.

Garnish with the fresh dill, a squeeze of lemon, a drizzle of good olive oil, and a few cracks of freshly ground black pepper.