Shrimp and Feta Orzo

• Kosher salt↗
• Good olive oil↗
• orzo pasta (rice-shaped pasta)↗0.75
• freshly squeezed lemon juice (2 lemons)↗0.33333333333333 cup
• Freshly ground black pepper
• (16 to 18 count) shrimp2
• shallot, minced↗1
• minced scallions, white and green parts0.5 cup
• chopped fresh dill (I used less and it was fine)1 cup
• chopped fresh flat-leaf parsley1 cup
• hothouse cucumber, unpeeled, seeded, and medium-diced1
• good feta cheese, large diced↗0.75

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. Add the orzo and simmer for 9 to 11 minutes. Drain and pour into a large bowl. Whisk together the lemon juice, 1/4 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

3. 3

   Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt, pepper, and shallot. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through.

4. 4

   Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, 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. (You can eat it warm and it’s still delicious!)