Roasted Shrimp and Orzo
6 servings- ¾ lb orzo pasta
- olive oil
- 2 lb (16-18) shrimp, peeled and deveined
- 1 C minced scallions, white and green parts
- ½ cup freshly squeezed lemon juice (3 lemons)
- 1 cucumber, unpeeled, seeded, and medium-diced
- ½ C small diced red onion
- ¾ lb feta cheese, large diced (optional)
- 1 C chopped fresh dill
- 1 C chopped fresh flat-leaf parsley
- salt
- freshly ground black pepper
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.