If you follow me on Instagram or Facebook, its no secret that I’m obsessed with cooking clean healthy food (and the occasional sweet treat). Summer is my favorite time of the year and gets me so inspired to try tons of new recipes and go back to some of my old favorites. Now that we have our own house, I am so grateful for summer evenings on the patio (which still needs a complete makeover) and relaxing with a chilled class of Sauvignon Blanc. I love to catch up with friends, chat with my hubby or pin new recipes. We have yet to have friends over yet but when we do, I will serve up this Orzo, Shrimp and Feta salad that I first had at my mother-in-law’s house. We are both die-hard Ina Garten fans and this recipe delivers every time.
Ina Garten’s Roasted Shrimp & Orzo (serves 6)
Good olive oil
¾ pound orzo pasta (rice-shaped pasta)
½ cup freshly squeezed lemon juice (3 lemons)
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
1 hothouse cucumber, unpeeled, seeded, and medium-diced
½ cup small-diced red onion
¾ pound good feta cheese, large-diced
Preheat the oven to 400 degrees.
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, ½ cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
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!
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.