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Roasted Shrimp and Orzo

Roasted Shrimp and Orzo
PREP TIME
20 min
COOK TIME
15 min
YIELDS
6 servings

2006, Barefoot Contessa at Home, All Rights Reserved.

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Ingredients

Kosher salt
Good olive oil
¾
lb(s) orzo pasta (rice-shaped pasta)
½
cup lemon juice, freshly squeezed (3 lemons)
Freshly ground black pepper
2
lb(s) (16 to 18 count) shrimp, peeled and deveined
1
cup scallions, minced white and green parts
1
cup fresh dill, chopped
1
cup fresh flat-leaf parsley, chopped
1
hothouse cucumber, unpeeled, seeded and medium-diced
½
cup red onion, small-diced
¾
lb(s) good feta cheese, large diced
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Directions

Step 1

Preheat the oven to 400ºF.

Step 2

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.

Step 3

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!

Step 4

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.

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My rating for Roasted Shrimp and Orzo
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