Serves 5
45 min
Shrimp and Feta Orzo
Recipe GLPR1db91a65ac1b58
A vibrant, Mediterranean-inspired pasta salad combining tender roasted shrimp with creamy chunks of feta cheese, fresh herbs, and crisp cucumber. Orzo pasta is tossed in a bright lemon-olive oil dressing and finished with aromatic dill, parsley, and scallions. This dish is best served at room temperature after the flavors have melded together for an hour, though it's equally delicious warm.
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Ingredients
¾ pound orzo pasta
Kosher salt
Good olive oil
2 pounds large shrimp (16 to 18 count per pound)
1 shallot, minced
Freshly ground black pepper
¼ cup fresh lemon juice
½ cup minced scallions, white and green parts
1 cup fresh chopped dill
1 cup fresh chopped flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
¾ pound feta cheese, large diced
Directions
Preheat the oven to 400°F. Fill a large pot with water, add 1 tablespoon of kosher salt and a splash of olive oil, and bring to a boil.
Add the orzo pasta to the boiling water and cook for 9 to 11 minutes until al dente, then drain and transfer to a large mixing bowl.
While the pasta cooks, spread the shrimp on a rimmed sheet pan, drizzle generously with olive oil, and sprinkle with 2 teaspoons of kosher salt, 1 teaspoon of black pepper, and the minced shallot. Toss well to coat evenly and arrange in a single layer.
Roast the shrimp in the preheated 400°F oven for 5 to 6 minutes, until they are opaque and cooked through (internal temperature reaches 145°F).
In a small bowl, whisk together the fresh lemon juice, ¼ cup of olive oil, 2 teaspoons of kosher salt, and 1 teaspoon of freshly ground black pepper.
Pour the lemon-olive oil dressing over the hot orzo pasta and stir well to combine.
Add the roasted shrimp, minced scallions, fresh dill, fresh parsley, diced cucumber, 2 additional teaspoons of kosher salt, and 1 additional teaspoon of black pepper to the pasta. Toss gently to combine all ingredients.
Gently fold in the large diced feta cheese, being careful not to break it apart too much.
Let the salad rest at room temperature for 1 hour to allow the flavors to meld together, or cover and refrigerate overnight for enhanced flavor. Serve at room temperature or warm, as preferred.
