Wedding season is in full swing! I made this pasta for my friend Emily's shower last week and it was a hit. It is hearty while still being fresh and feminine. The best part is that it can be made a day in advance so it's great for parties. I tripled this recipe and had plenty for 25 girls.
Roasted Shrimp and Orzo
(serves 6)
You will need:
3/4 pound orzo
1/2 cup freshly squeezed lemon juice (3 lemons)
2 pounds shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup 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, large diced
kosher salt and fresh pepper
olive oil
Preheat oven to 400.
Cook orzo according to package (9 minutes) or
(Boil water, add kosher salt, bring back to a boil, add pasta and cook for 9 minutes)
Drain and pour into a large bowl.
Whisk together lemon juice, 1/2 cup olive oil, 2 teaspoons salt, 1 teaspoon pepper.
Pour over hot pasta and stir well.
Place shrimp on a baking sheet.
Drizzle with olive oil.
Sprinkle with s&p.
Toss to combine.
Roast 6-8 minutes- don't overcook!
Add shrimp, dill, scallions, parsley, cucumber, onion, s&p to marinated orzo.
Toss well.
Add the feta and stir carefully.
Set aside at room temp for an hour or refrigerate overnight*.
*If refrigerated, taste for seasonings again. I some times reserve a little dressing to add fresh before serving.
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