Greek Shrimp Orzo Pasta June 3, 2008

This recipe comes courtesy of Ina Garten! I have made this recipe at least 5 times and it is so refreshing and perfect for any summer day!

(psst-just imagine this with roasted shrimp! I got hungry… )

Becca and I concocted this last Monday and after she got home on Tuesday from her travels, she proceeded to make up another batch in New Haven!

Ingredients:

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (yeah right, bottle works!)
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 (I got cilantro mistakenly and that worked well too!)
1 cucumber, chopped into 1/4 inch cubes
1/2 cup small-diced white onion
3/4 pound good feta cheese, large diced

Directions:

1)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.

2)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!

3)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.