Ever since I watched Ina Garten make this on Barefoot Contessa, I couldn’t get it out of my head! It looked so delicious for any hot summer day. It also seemed perfect for a crowd. Orzo in a fresh lemony dressing, tossed with fresh parsley, cucumber, red onion, dill, feta and then topped with roasted shrimp. We had this family style when the in-laws were here, served with fish sticks with an aioli dip and a few other cool summer side dishes. It was definitely as good as I thought it looked!
Adapted from Ina Garten’s Recipe.
- Kosher salt (for pasta)
- Sea salt and pepper
- Extra virgin olive oil
- 1/2 pound orzo pasta
- 1/4 cup freshly squeezed lemon juice (1 lemon)
- 1 pound shrimp, peeled and deveined
- 1/2 cup minced scallions, white and green parts
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/4 cup small-diced red onion
- 1/2 pound good feta cheese, large diced or crumbled (based on preference)
- Preheat oven to 400F.
- Bring a large pot of water to a boil. Add a generous amount of kosher salt and a splash of oil when almost boiling. Add orzo and cook according to package directions to al dente, about 9 minutes. Drain and set aside.
- In a large bowl, whisk together lemon juice, 1/4 olive oil, 1 teaspoon of salt, and 1/2 black pepper. Add orzo to the bowl with the dressing and toss until incorporated.
- Toss shrimp with some olive oil, salt and pepper and place in a single layer on a large baking sheet. Roast for 6 minutes or until cooked.
- Add shrimp to the orzo. Then add parsley, cucumber, dill, scallions, onion, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add feta and using a wooden spatula, gently toss to incorporate. Set aside for flavors to mingle and serve at room temperate. Can also make ahead, refrigerate, and serve after bringing it back down to room temperature.
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