Ingredients

The following ingredients have 4 Servings
  • 1-1/4 cups dry orzo pasta
  • 1 lb shrimp (size 21-25 per pound, peeled, deveined and tails removed)
  • 1/2 tsp Kosher salt
  • 1/2 tsp ground black pepper
  • 1 Tbsp olive oil
  • 1/2 cup scallions (white and green parts, finely minced)
  • 1/2 cup dill (fresh, finely minced )
  • 1/2 cup Italian parsley (fresh, finely chopped)
  • 8 oz feta cheese (block, drained and cubed)
  • 1/2 cup olive oil
  • 1/2 cup lemon juice (freshly squeezed)
  • 2 tsp kosher salt
  • 1 tsp ground black pepper

Instruction

  • Preheat the oven to 400 degrees.
  • Place the shrimp on a large sheet pan with sides. Drizzle with olive oil and add salt and pepper. Toss and make sure all shrimp are coated with oil.
  • Roast the shrimp until the flesh is opaque and firm, and slightly white and pink in color. This should take between 6 to 9 minutes. Remove the baking sheet from the oven and put the shrimp on a plate to cool. Set aside. 
  • While the shrimp are roasting, fill a large pot with water and add 2 tsp of kosher salt and a splash of olive oil. Put over medium-high heat and bring the water to a boil. Add the pasta and cook for 9-10 minutes, or until it is tender.
  • While the pasta and shrimp are cooking whisk the lemon juice, olive oil, salt and pepper in a large bowl.
  • When the pasta is done, drain, add it immediately to the lemon vinaigrette and mix well. Let it sit for about 10 minutes for the pasta to absorb the liquid.
  • Add the shrimp, scallions, dill, and parsley and toss well. Add the feta and combine carefully.
  • Serve immediately, or for the best flavor, let it sit at room temperature for one hour to allow the flavors to develop. Or, refrigerate until time to serve. Can be eaten cold or at room temperature.