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Athenian Orzo – Guest Recipe

by Keith Brunell, Dallas, TX | Written on January 4, 2012

Today we are featuring a delicious Orzo & Shrimp recipe submitted by one of our guests, Peggy from White Late, MI. Orzo is a rice shaped pasta used frequently in Mediterranean cuisine. This is a great pasta dish with clean flavors and fresh ingredients, a perfect idea for a light dinner. Thank you Peggy for the recipe and we hope you all enjoy it!


1-½ t. olive oil                                              
½ t. dried basil
1 small onion, chopped                             
½ t. salt
4 cloves minced garlic                                
¼ t. fresh black pepper
¼ c. dry white wine                                    
pinch red pepper flakes
1 28-oz. can tomatoes, chopped                
1 lb. med. shrimp, peeled & deveined
3 T. fresh parsley, chopped                                   
1 c. orzo
1 T. capers                                                   
½ c. crumbled feta cheese
½ t. dried oregano


1. Preheat oven to 450°. 

2. In 2 qt. saucepan, heat oil over med. heat. 

3. Add onions and garlic and sauté for 3 ½ min. or till softened.

4. Add wine and boil 1 min. 

5. Stir in tomatoes, 1 ½ T. parsley, capers, oregano, basil, salt, pepper and pepper flakes and cook 5 min. 

6. Add shrimp and cook, stirring, for 2 ½ min. or just till shrimp are pink.

7. Meanwhile, cook orzo in lg. pot of boiling salted water for 5-7 min. or till tender but still firm. 

8. Drain and place in shallow 2 qt. casserole dish. 

9. Toss with tomatoes-shrimp sauce.  Sprinkle with remaining 1 ½ T. parsley and feta cheese.

10. Bake 10 min. or till feta is bubbly. 

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