Ingredients
2 cups uncooked orzo pasta2 tablespoons minced fresh basil or 2 teaspoons dried basil3 tablespoons olive oil, divided1-1/2 tablespoons chopped shallot2 tablespoons butter1 can (14-1/2 ounces) diced tomatoes, drained2 tablespoons minced fresh oregano or 2 teaspoons dried oregano3 garlic cloves, minced1 pound uncooked large shrimp, peeled and deveined1 cup oil-packed sun-dried tomatoes, chopped2-1/2 cups (10 ounces) crumbled feta cheese1-1/2 cups pitted Greek olives
Preparation
Cook orzo according to package directions; rinse in cold water and drain. Transfer to a large bowl. Add basil and 1 tablespoon oil; toss to coat and set aside.
In a large skillet, saute shallot in butter and remaining oil until tender. Add the diced tomatoes, oregano and garlic; cook and stir for 1-2 minutes. Add shrimp and sun-dried tomatoes; cook and stir until shrimp turn pink, 2-3 minutes.
Transfer to a greased 5-qt. slow cooker. Stir in the orzo mixture, cheese and olives. Cover and cook on low for 2-3 hours or until heated through.
