Greek Style Garlic Shrimp and Orzo

From Rachael Ray: 365 No Repeats

Coarse salt
2/3 pound orzo
1 red onion, chopped
1 tsp crushed red pepper flakes
1 pound small shrimp, deveined and peeled, tails removed
2 tsp lemon zest plus juice of 1/4 lemon
1/4 C extra-virgin olive oil (EVOO)
6 garlic cloves, minced
1 pint cherry tomatoes, halved
1/4 C white vermouth or 1/3 C dry white wine
2 handfuls fresh flat-leaf parsley
1/2 C kalamata olives, pitted and chopped
2 Tbsp chopped fresh oregano
8oz feta cheese, crumbled
coarse black pepper

Heat a large pot of water for the orzo. When the water boils, salt and cook the orzo until al dente.

Season the shrimp with lemon zest, lemon juice, and a little salt.

Heat a large nonstick skillet over medium-high heat. Add the EVOO, onions, red pepper flakes, and garlic. Cook 2 minutes, then add the shrimp and cook for a minute more. Add the tomatoes, parsley, olives and oregano, and season with salt and pepper. Cook until the shrimp are pink and firm, then turn off the heat.

Drain the cooked orzo and drizzle with a touch of EVOO. Serve orzo topped with feta crumbles and shrimp mixture.