While rice cooks, heat oil in nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes. Stir in parsley and next 7 ingredients (parsley through garlic); cook 3 minutes. Stir in wine and shrimp. Cover; cook 3 minutes or until shrimp are done. Remove from heat; sprinkle with cheese. Serve over rice. Garnish with parsley, if desired.
Nice flavor for such a quick dish, from all the dried herbs and salty feta, but this didn't wow me either. I'd use either fire-roasted or Italian-style canned tomatoes next time for more flavor, and add more rice per serving to soak up all the sauce!
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