Ingredients
2 tsp olive oil
1/2 tsp dried oregano
1/4 tsp crushed red pepper
3 large garlic cloves, minced
1/4 dry white wine
2 cups unsalted chicken stock
1/2 cup water
1/2 cup uncooked orzo
2 cups lower-sodium marinara sauce
12 ounces large shrimp, peeled and deveined
2 tbsp chopped fresh flat leaf parsley
1 ounce feta cheese crumpled (about 1/4 cup)
Preparation
Heat a large saucepan over medium heat. Add oil; swirl to coat. Add oregano, pepper and garlic; saute 30 seconds. Add wine; cook 1 minute. Add stock and 1/2 cup of water to pan; bring to boil. Stir in orzo; cook 6 minutes or until al dente. Stir in marinara and shrimp; cook 4 minutes or until shrimp are done. Place 1 1/2 cups soup in each of 4 bowls; top each serving with 1 1/2 tsp parsley and 1 tbsp crumbled fest
