Roasted Shrimp and Orzo

2014-10-05
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 1:35 h

We made this yesterday- Roasted Shrimp and Orzo Recipe : Ina Garten : Food Network

It’s easy and tasty and makes enough that you can keep it around in the fridge for a bit and have for lunches. Also a good way to use herbs in the garden if you’ve got any. – eva_prawn

Ingredients

  • Kosher salt
  • Good olive oil
  • 3/4 pound orzo pasta (rice-shaped pasta)
  • 1/2 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
  • 1/2 cup small-diced red onion
  • 3/4 pound good feta cheese, large diced

Method

Step 1

Preheat the oven to 400 degrees F.

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.

Recipe Type: Tags:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Beef Wellington

  • Ouef Brouille

  • Apple Strudel Muffins

  • Salmon in Lemon Brodetto with Pea Puree

  • Sweet Potato and Sausage Soup