Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  teaspoons     olive oil
   1      small         onion -- chopped
   4      cloves        garlic -- minced
     1/4  cup           dry white wine
   1      28 oz can     tomatoes -- chopped, with juice
   3      tablespoons   fresh parsley -- chopped
   1      tablespoon    capers
     1/2  teaspoon      dried oregano
     1/2  teaspoon      dried basil
     1/2  teaspoon      salt
     1/4  teaspoon      black pepper
   1      pinch         red pepper flakes
   1      pound         medium shrimp -- peeled
   1      cup           orzo
     1/2  cup           feta cheese -- crumbled

Preparation:

1. In a 2-quart saucepan, heat oil over medium heat. Add onions and garlic and saute for 3 1/2 minutes, or until softened. 2. Add wine and boil for about 1 minute. 3. Stir in tomatoes, 1 1/2 tablespoons of parsley, capers, oregano, basil, salt, pepper and red-pepper flakes and cook for 5 minutes. 4. Drop in shrimp and cook, stirring, for 2 1/2 minutes, or just until shrimp are pink. 5. Preheat oven to 450 degrees. 6. Cook orzo in a large pot of boiling, salted water for 10 minutes, or until tender but still firm. Drain in a colander and transfer it to a 2-quart casserole dish. Toss with the tomato-shrimp sauce. 7. Sprinkle with remaining 1 1/2 tablespoons parsley and feta cheese. 8. Bake for 10 minutes or unti feta is bubbly.