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Roasted Shrimp and Orzo

6 servings
Fill a large pot with water, add 1 T of salt and a splash of oil, and bring water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cook al dente. Drain and pour into a large bowl. (Note: When I cooked the pasta for 9 minutes, it was mushy; al dente took only ~5-6 minutes.) Whisk together the lemon juice, ½ cup of olive oil, 2 T salt, and 1 T pepper. Pour over the hot pasta and stir well. 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, salt, and pepper. Toss well. Optional: Add feta cheese and stir carefully. Set aside at room temperature for 1 hour to allow flavors to blend. If refrigerated, bring back to room temperature before serving.