Roasted Shrimp and Orzo

Ingredients

• 6 servings pepper black freshly ground
• 1 medium hothouse cucumber unpeeled seeded
• 0.8 pound feta cheese diced good
• 1 cup optional: dill fresh chopped
• 1 cup flat-leaf parsley fresh chopped
• 6 servings kosher salt 
• 0.5 cup juice of lemon freshly squeezed 3 lemons
• 6 servings olive oil good
• 0.5 cup small-diced onion red
• 0.8 pound orzo pasta pasta) rice-shaped
• 1 cup scallions white green minced
• 2 pounds shrimp deveined peeled 16 to 18 count

Equipment

• bowl
• frying pan
• oven
• whisk
• pot

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil.
4. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente.
5. Drain and pour into a large bowl.
6. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper.
7. Pour over the hot pasta and stir well.
8. 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!
9. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well.
10. 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.