Roasted Shrimp and Orzo

Roasted Shrimp and Orzo

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Kosher salt

  • Good olive oil

  • ¾

    pound orzo pasta (rice-shaped pasta)

  • ½

    cup freshly squeezed lemon juice (3 lemons)

  • Freshly ground black pepper

  • 2

    pounds (16 to 18 count) shrimp, peeled and deveined

  • 1

    cup minced scallions, white and green parts

  • 1

    cup chopped fresh dill

  • 1

    cup chopped fresh flat-leaf parsley

  • 1

    hothouse cucumber, unpeeled, seeded, and medium-diced

  • ½

    cup small-diced red onion

  • ¾

    pound good feta cheese, large diced

Directions

Preheat the oven to 400 degrees F. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook! Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.


Nutrition

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