| 1 1/2 teaspoons | Extra-virgin olive oil |
| 1 | Small onion, chopped |
| 4 cloves | Garlic, minced |
| 1/4 cup | Dry white wine |
| 1 28-ounce | Can diced tomatoes |
| 3 tablespoons | Chopped fresh parsley, divided |
| 1 tablespoon | Drained capers |
| 1/2 teaspoon | Dried oregano |
| 1/2 teaspoon | Dried basil |
| 1/2 teaspoon | Salt, or to taste |
| | Freshly ground pepper to taste |
| | Pinch of crushed red pepper |
| 1 pound | Medium shrimp (30-40 per pound), peeled and deveined |
| 1 cup | Orzo |
| 1/2 cup | Crumbled feta cheese |
1. Preheat oven to 450°F. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.
2. Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.
3. Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley.
4. Bake, uncovered, until the feta is bubbly, about 10 minutes.