Roasted Shrimp and Orzo

If you’re looking for a simple summer salad to impress your friends with, but also won’t have you slaving away in the kitchen all day, then stop what you’re doing and MAKE THIS NOW!

I found this recipe in Ina Garten’s Barefoot Contessa at Home cookbook and it exceeded all of my expectations. I expect nothing but great things from all Ina’s recipes, but this one was just so fresh, easy, and delicious that I was particularly impressed.

The fresh notes from the parsley and dill combined with the salty feta and lemon-y orzo is a combination that can’t be beat. Make this instead of potato salad for Labor Day and everyone will be asking for the recipe.

Roasted Shrimp & Orzo

  • 3/4 box of orzo
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup olive oil
  • Few shakes of white wine vinegar
  • 2 lbs. of shrimp, peeled and deveined (frozen is fine)
  • 1  cup minced green onions
  • 1 cup chopped fresh dill
  • 1 cup chopped flat-leaf parsley
  • 1 cucumber, peeled, seeded, and diced
  • 1 small red onion, diced
  • feta cheese
  • S & P

1. Preheat the oven to 400 degrees.

2. Boil salted water for orzo and cook according to package directions. Chop herbs and produce.

Tip: Soak red onions in cold or ice water to make their flavor more mild.

3.Place shrimp in a bowl and season with S&P, olive oil to cover, and a splash or two of white wine vinegar.

4. While the pasta cooks, whisk together the lemon juice, olive oil, and S&P. When pasta is done, drain it and immediately pour the dressing over the hot pasta. Set aside.

5. Put shrimp on sheet pan and roast in the oven for 5-6 minutes until opaque.

6. Mix everything together, let the flavors marinate in the fridge, and eat at room temperature.

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1 comment
  1. chery f said:

    loved it, had it at dom & caraline’s, going to make for the 4th.————-Mrsf F

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