Monday, September 27, 2010

Roasted Shrimp & Orzo

When I asked my mom if she had ever had orzo, her reply was, "Well, if you've never made it for me, then I've never had it!"  Haha.  Orzo is a rice-shaped variety of pasta, and I really liked it as the pasta of choice for this pasta salad.  I love feta cheese and this was a fresh way to use shrimp.  It was easy to prepare ahead of time for a quick dinner before we dashed out the door for soccer practice!  *(Not being a huge dill fan, next time I will omit the dill completely, but I will type out the recipe as it was written just in case you like dill.  I'm just nice like that!  :)  )

Roasted Shrimp & Orzo
Source:  Barefoot Contessa at Home by Ina Garten

kosher salt
olive oil
3/4 pound orzo
1/2 cup freshly-squeezed lemon juice (3 lemons)
freshly ground black pepper
2 lbs. shrimp (16-18 count), peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill*
1 cup chopped fresh flat-leaf parsley
1 cucumber, unpeeled, seeded, and diced
1/2 cup red onion, diced small
3/4 pound feta cheese, large-diced

Preheat the oven to 400 degrees.

Fill a large pot with water, add 1 tbl. salt, and bring water to a boil.  Add the orzo and simmer for 9-11 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 tsp. salt, and 1 tsp. black pepper.  Pour over hot pasta and stir well.

Meanwhile, place shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper.  Toss to combine and spread out on sheet in a single layer.  Roast for 5-6 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, 2 tsp. salt, and 1 tsp. pepper.  Toss well.  Add the feta and stir carefully.  Set aside at room temperature for 1 hour to let the flavors blend, or refrigerate overnight.  If refrigerated, taste again for seasonings and bring back to room temperature before serving.


  1. I really love the shape and texture of orzo, especially in pasta salads like this! I've become more of a dill fan over time but I can see why you're not in love with it. I bet this will taste just as good without it!


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