Oldie but goodie

I've been making this recipe for almost 20 years.  It was given to me by my friend Janet.  She probably doesn't make it anymore but I still love it.

Shrimp and Orzo

Shrimp and Orzo

1 1/4 cups uncooked orzo
1 tsp. salt
1/4 cup orzo cooking water
4 oz feta cheese (or goat cheese for milder flavor)
1 Tbs. garlic, chopped
1 cup tomato (seed and chop fresh tomato, or split grape tomatoes, or use drained and diced can tomatoes)
1/4 cup fresh basil, chopped
1-2 tsp. lemon zest
1-2 Tbs. lemon juice
3/4 cup green onion, chopped
18-24 raw shrimp, deveined and shelled

Preheat oven to 400 degrees.

Bring 2-3 quarts of water to a boil in a pan.  Add 1 tsp. salt and orzo and boil uncovered for 9 minutes until orzo is al dente.  Drain orzo reserving some cooking water.

In bowl, combine 1/4 cup orzo cooking water and all ingredients except orzo and shrimp and mix well.  Add orzo and shrimp and stir gently.

Generously oil an ovenproof pan with tight fitting lid (or use aluminum foil on top if lid is not available).  Pour shrimp mixture in pan and spread evenly.  Cover with lid (or foil) and bake in oven for 15 minutes.  Remove from oven and stir gently.  Replace lid and cook 10 minutes more.  Remove from oven and test shrimp to verify doneness.