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Shrimp with Orzo & Sun Dried Tomatoes

1 cup orzo [GourmetStore.com]
Salt
1 tsp. dried basil [GourmetStore.com]
3 tbsp. unsalted butter
1 1/2 tbsp. minced shallot
1/2 cup canned plum tomatoes, coarsely chopped
1 tbsp. minced garlic [GourmetStore.com]
2 tsp. finely chopped fresh oregano
1 lb. lg. shrimp, shelled, devined
6 Sun-Dried Tomatoes [GourmetStore.com] (blanched in boiling water, drained, coarsely chopped)
1/2 cup black olives, pitted
7 oz. feta cheese, coarsely crumbled
Freshly ground pepper to taste
 
Directions:

    Bring a large pot of water to a boil. Add salt. Add orzo, cook until tender but still firm, 8-10 minutes. Drain well and transfer to large serving bowl. Add basil and 1 tablespoon oil; toss well to coat. Cover to keep warm. Melt butter and remaining 2 tablespoons oil in large skillet over medium high heat. Add shallot and cook, stirring occasionally until softened, about 2 minutes. Stir in plum tomatoes, garlic and oregano; cook just until flavors are blended, 1-2 minutes. Add shrimp and Sun-Dried Tomatoes and cook, stirring frequently until shrimp are barely cooked through, about 4 minutes. Sprinkle with olives, feta and pepper to taste. Spoon over orzo and serve at once. Serves 4.

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