3 Garlic Cloves, Crushed

1/2 tsp. Saffron

1 1/2 Tblsp Parsley

1/4 tsp. Dried Hot Red Pepper Flakes

2 Tblsp Olive Oil

1/2 Cup Dry White Wine

1 (28-32 oz.) Can Crushed Tomatoes

1 cup Pasta Water

1 tsp. Salt

1 1/2 lb. Large Shrimp, shelled and deveined

1 lb. orzo

1/2 cup cured olives (Kalmata), pitted and chopped

1 lb. Feta Cheese, Patted Dry and crumbled

Heat oil in a sauce pan, and saute onion, garlic, saffron, parsley and red pepper flakes until onion is softened. Add wine to deglaze the pan. Boil until reduced by half. Stir in tomatoes and salt, and simmer on low heat until slightly thickened, about 8 minutes. Stir shrimp into sauce, and simmer,until shrimp are just barely cooked through.

While sauce and shrimp are cooking, cook orzo (or rice) in boiling water. Reserve 1 cup pasta water. Mix the orzo with sauce, and water. Add the olives, salt and pepper. Pour half mixture into an oiled 13" x 9" baking dish. Sprinkle with half the Feta, and then add the rest of the orzo mixture on top of the Feta, and then top with crumpled Feta. Bake in the oven until cheese is melted and pasta is heated through, about 10-15 minutes. Serve warm.