Greek Spiced Baked Shrimp & Creamy Orzo - shrimp

Method

• Preheat oven to 375.
• In a medium saucepan, heat olive oil until warm. Cook diced yellow onions until soft and translucent, about 5-7 minutes. Add garlic and cook a few minutes longer.
• Add white wine and bring to simmer. Reduce until liquid is almost evaporated, about 3-4 minutes. Add tomatoes with juice, red pepper flakes, cinnamon, allspice, and pinch of sugar. Season with salt and pepper. Simmer until sauce is thickened, about 20-30 minutes. Add salt and pepper to taste.
• Cook orzo (I use whole wheat in an attempt to be "healthier") in a large pot of boiling, salted water until al dente. Do not cook completely through as this will bake again in the oven. Reserve 1 cup of pasta water.
• While orzo is cooking, mix greek yogurt, feta, and parmesan cheese. Combine cooked orzo with yogurt cheese mixture. Pour pasta water in 1/4 cup increments to help orzo and cheese/yogurt mixture create a creamy consistency. I usually use all of the pasta water as it needs to be "loose" since it will be baked and thicken.
• Transfer orzo to an 8x8 baking dish (You can also use 8x10). Season shrimp with salt and pepper. Mix shrimp into tomato sauce and take off of the heat heat. Place the shrimp/tomato mixture on top of orzo (I usually place the shrimp on top in an even layer then pour the rest of the tomato sauce on top). Finally, crumble goat cheese on top of the tomato sauce.
• Bake in oven for approximately 10-15 minutes until orzo is warmed, sauce is barely bubbling, shrimp is cooked and goat cheese is soft and melted. Optional: Broil the top for 2-3 minutes until cheese is golden.
• Let dish sit for 5 minutes before serving. Sprinkle with dill or parsley and enjoy!