Barefoot Contessa's Roasted Shrimp and Orzo |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Another simple yet delicious dish from Ina Garten. Ingredients:
kosher salt |
olive oil |
3/4 lb orzo pasta (rice-shaped pasta) |
1/2 cup fresh lemon juice (3 lemons) |
fresh ground black pepper |
2 lbs shrimp, peeled and deveined |
1 cup minced scallion, 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 lb good feta cheese, large diced |
Directions:
1. Preheat the oven to 400 degrees F.
2. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil.
3. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente.
4. Drain and pour into a large bowl.
5. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper.
6. Pour over the hot pasta and stir well.
7. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper.
8. Toss to combine and spread out in a single layer.
9. Roast for 5 to 6 minutes, until the shrimp are cooked through.
10. Don't overcook!
11. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper.
12. Toss well.
13. Add the feta and stir carefully.
14. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.
15. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
16. **Cook time does not include setting aside for 1 hour to allow flavors to blend.
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