Zest of 2 lemons

1/4 C. chopped parsley

3 T. olive oil

1 C. chopped onion

2 tsp. minced garlic

2 tsp. dried oregano

1/8 tsp. red chili flakes

1 (14.5 oz.) can diced tomatoes

1/8 tsp. salt

1 pound medium shrimp, peeled and deveined

1 C. crumbled feta cheese

1 ½ C. Tillamook® Shredded Mozzarella Cheese

 

Preheat oven to 400°F. Cook and drain orzo according to package directions, reserving 1½ C. cooking liquid. In small bowl combine zest and parsley, reserving 1 T. for garnish. Heat oil in large skillet over medium high. Add onion and cook until soft. Add garlic, oregano and chili flakes: cook for 2 minutes. Stir in tomatoes and salt and cook for 2 minutes; add shrimp and cook until just pink. In large bowl combine orzo, tomato-shrimp mixture, feta, parsley mixture and reserved liquid. Spread in greased 9 x 13” baking dish and top with mozzarella. Bake 20-25 minutes until bubbly and browned. Garnish with reserved parsley lemon mixture.