Roasted Shrimp with Orzo

I’m so happy to share another Ina Garten recipe with you. We’ve had more hot days, so I searched for more shrimp recipes! Even if it’s not a summer day, this recipe is a perfect quick meal that can even be made ahead of time. It’s one of those dishes that is so savory it tastes like it came from a fancy restaurant

Have you had orzo? It’s a little pasta the size of rice that is so good. I’m going to throw it into a soup this fall, but it was wonderful with the shrimp. All the ingredients make this a wonderful meal. I added peas with pearl onions and some toasted bread, and it was a perfect meal on a busy/hot day!

Roasted Shrimp and Orzo

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

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. 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.
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!
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.

Don’t let these kind of recipes intimidate you. Even if you don’t have “good olive oil,” or you buy your Feta from Aldi, like I do, improvise and enjoy this fantastic shrimp dish!

I just love Ina’s cookbooks and recipes! This recipe came from her book, At home with Ina Garten. Be sure to hit the link to Ina Garten’s recipe and watch her video. She always inspires me to cook, and she gives some good little tips about making this!

If you love shrimp, have you made this recipe I posted a long time ago? This Honey-Lime Shrimp is amazing, too!