Featured in our Summer 2023 Food + Entertaining article, Across the Generations, roasted shrimp and orzo is a simple yet delicious summer dish.
Roasted Shrimp and OrzoCourse: Main
Good olive oil
¾ pound orzo (rice-shaped pasta)
½ cup freshly squeezed lemon juice (about 3 lemons)
Freshly ground black pepper
2 pounds (16 to 18-count) shrimp, peeled and deveined
1 cup scallions, white and green parts, minced
1 cup fresh dill, chopped
1 cup fresh flat-leaf parsley, chopped
1 hothouse cucumber, unpeeled, seeded and medium-diced
½ cup red onion, small-diced
¾ pound good feta cheese, large-diced
- Preheat the oven to 400 degrees.
- 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, ½ cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
- 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!).
- 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 from Ina Garten