Barefoot Contessa's Roasted Shrimp and Orzo

• kosher salt↗
• olive oil↗
• orzo pasta (rice-shaped pasta)↗3⁄4 lb
• fresh lemon juice (3 lemons)↗1⁄2 cup
• fresh ground black pepper↗
• lbs shrimp, peeled and deveined↗2 lbs
• minced scallion, white and green parts1 cup
• chopped fresh dill1 cup
• chopped fresh flat-leaf parsley1 cup
• hothouse cucumber, unpeeled, seeded, and medium-diced1
• small-diced red onion1⁄2 cup
• good feta cheese, large diced↗3⁄4 lb

Step-by-step instructions

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil.

3. 3

   Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente.

4. 4

   Drain and pour into a large bowl.

5. 5

   Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper.

6. 6

   Pour over the hot pasta and stir well.

7. 7

   Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper.

8. 8

   Toss to combine and spread out in a single layer.

9. 9

   Roast for 5 to 6 minutes, until the shrimp are cooked through.

10. 10

    Don't overcook!

11. 11

    Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper.

12. 12

    Toss well.

13. 13

    Add the feta and stir carefully.

14. 14

    Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.

15. 15

    If refrigerated, taste again for seasonings and bring back to room temperature before serving.

16. 16

    **Cook time does not include setting aside for 1 hour to allow flavors to blend.