Shrimp with Tomatoes Feta and Orzo

This is one of the tastiest, easiest dishes I know how to make sans recipe.  I've done a couple of different versions but this is the one I go back to constantly because of it's simplicity.  It's fresh, filling, slightly spicy and goes with any season.  You can add spinach or red peppers, fresh parm or chorizo.  Again, the whole point of the recipes I'm sharing are to make them your own....keep it simple, keep it fresh, make it yours.

p.s. my mom and her friends (you know who you are) were always a big influence on me....they love good food and good wine!

Shrimp with Tomatoes Feta and Orzo

Serves 4

1 Cup Orzo uncooked
1 Tbsp Olive Oil
2-3 cloves chopped garlic
1/2 med onion chopped
1/4 cup white wine (chicken broth will do in a pinch)
28 oz can of tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
1-2 Tbsp Capers (optional)
small handful chopped parsley
salt & pepper to taste
pinch of hot pepper flakes
1 lb Shrimp peeled
1/2 - 3/4 cup feta crumbled
Fresh Basil

Cook Orzo according to directions. Heat olive oil over med heat in skillet and add onion and garlic - season with salt and pepper.  Saute about a minute and add wine to deglaze.  Add tomatoes (break up if using whole) and cook for 2-3 minutes.  Add dried basil, dried oregano, chili flakes, capers (if using), and half of the parsley. Cook another 3 minutes.  Add shrimp to skillet and cook 3-4 minutes until just cooked.  Add cooked and drained orzo to pan.  Throw in Feta and toss to heat through.  Check seasoning.  Garnish with additional Feta (if you've saved some) and fresh parsley and torn Basil.
Again, the addition of any of the above mentioned would also be super delish.

Hey look, I posted pictures!!!  Still trying to figure this whole thing out.