This is one of our go-to meals. It's finger-licking good and so satisfying, and it reheats well. My husband would rather have the shrimp orzo than go out to eat. Serve it with crusty bread and a green salad. — Molly Seidel, Edgewood, New Mexico
2 tablespoons minced fresh basil or 2 teaspoons dried basil
3 tablespoons olive oil, divided
1-1/2 tablespoons chopped shallot
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, drained
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
3 garlic cloves, minced
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1 cup oil-packed sun-dried tomatoes, chopped
2-1/2 cups crumbled feta cheese
1-1/2 cups pitted Greek olives
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, feta cheese and olives. Cover and cook on low for 2-3 hours or until heated through.