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1
Bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt and the pasta; cook according to the package directions. Drain and return to the pot
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2
Meanwhile, preheat the oven to 400 degrees. Use a teaspoon of the oil to brush the inside of a medium baking sish (glass or ceramic)
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3
Coarsely chop the spinach.
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4
Stir in 1 tablespoon of the oil into the pot with the pasta, then add the spinach and the Parmigiano-Reggiano cheese. Crumble in half the feta. Transfer the pasta mixture to the bottom of the prepared baking dish; cover with aluminum foil to keep warm.
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5
Cut the garlic into very thin slices.
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6
Heat a tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook for about a minute, stirring, only until they start to turn opaque; the shrimp will finish cooking in the oven. Nestle the shrimp into the cooked orzo.
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7
Coarsely chop the tomatoes, reserving their resulting juices.
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8
Heat the remaining oil in the same skillet used to cook the shrimp, over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Stir in the tomatoes and their juices, the wine, oregano and crushed red pepper flakes. Cook for about 5 minutes, stirring occasionally to form a slightly thickened sauce.
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9
Coarsely chop the parsley, then stir it into the sauce. Remove from the heat. Taste, and season with salt and pepper as needed. Spoon the sauce over the shrimp and orzo.
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10
Transfer to the oven; bake for about 10 minutes, until the shrimp are cooked through. Sprinkle with the remaining feta. Serve hot.
