Easy Greek Shrimp & Orzo Bake

A satisfying but light dish showcasing ingredients and flavors of Greece.

Serves: 4 Cooking time: approx. 40 minutes

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
1 jar Elli & Manos Greek Flavor Burst (Tomato & Thyme, Tomato & Feta or Flaming Red Pepper) or 6 oz. of your favorite tomato sauce
¾ cup dry white wine or water
8 oz uncooked Agrozimi Spelt Orzo (or orzo pasta of your choice), cooked and drained as directed on package
¾ lb uncooked deveined peeled large shrimp (thawed from frozen is fine)
salt & pepper
2 teaspoons lemon juice
6 oz feta cheese, crumbled
2 tablespoons finely chopped Italian parsley or green onions

Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 12-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion; cook and stir about 5 minutes or until softened. Add the Flavor Burst or other tomato sauce and wine or water; cook 3 minutes. Add cooked orzo; stir to combine. Pour mixture into baking dish.
In medium bowl, mix shrimp and remaining 1 tablespoon of oil, the lemon juice, 1/2 tsp salt and pepper. Toss to coat.
Place shrimp on top of pasta in baking dish. Scatter feta cheese on top. Bake 25 to 30 minutes or until heated through and shrimp is pink and opaque. Garnish with parsley and/or green onions.