Barefoot Contessa's Roasted Shrimp and Orzo

• servings: 6 servings
• total time: 35 minutes

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

Preheat the oven to 400 degrees F.

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.

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.

**Cook time does not include setting aside for 1 hour to allow flavors to blend.

Nutrition

• Calories: 568.5
• Total Fat: 15.8
• Saturated Fat: 9
• Cholesterol: 369.4
• Sodium: 2080.3
• Total Carbohydrate: 53.6
• Dietary Fiber: 3.2
• Total Sugars: 6.2
• Protein: 51.1