Shrimp and Orzo Casserole

Description
Orzo is an ideal candidate for a baked pasta dish because it doesn't need to be cooked first; simply cover and cook the casserole for 15 minutes before adding the topping.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Cooking Club of America CCOA
 * 6 Servings

Ingredients

 * 2 tsp olive oil
 * 2 garlic cloves, minced
 * ½ tsp dried oregano
 * dash crushed red pepper
 * 1 (14½oz) can diced tomatoes, undrained
 * 1 (14oz) can reduced-sodium chicken broth
 * 1 cup orzo (rice-shaped pasta)
 * 1 (14oz) can quartered artichoke hearts, drained
 * 1 tsp grated lemon peel
 * ¼ tsp freshly ground black pepper
 * 1 lb shelled, de-veined cooked medium shrimp, tails removed
 * 2 tbsp chopped fresh parsley
 * 1 cup (4oz) crumbled feta cheese

Directions

 * 1) Heat oven to 425°F.
 * 2) Spray 11 x 8-inch (2-quart) baking dish with nonstick cooking spray.
 * 3) In large saucepan, heat oil over medium heat until warm.
 * 4) Add garlic, oregano and red pepper; cook and stir 30 to 60 seconds or until fragrant but not colored.
 * 5) Add tomatoes;mash with potato masher.
 * 6) Add broth; bring to a simmer.
 * 7) Stir in orzo, artichoke hearts, lemon peel and black pepper.
 * 8) Pour into baking dish; cover tightly with foil.
 * 9) Bake 15 minutes; stir.
 * 10) Add shrimp; stir to distribute.
 * 11) Sprinkle with parsley and feta.
 * 12) Bake, uncovered, an additional 5 to 10 minutes or until orzo is tender and feta starts to melt.

Nutritional information
Per serving:
 * 290 Calories | 8.5g Total Fat (4.5g Saturated Fat) | 26g Protein | 845 mg Sodium | 27g Carbs | 4g Fiber | 170 mg Cholesterol | 845 mg Sodium