Barefoot Contessa'S Roasted Shrimp And Orzo - cooking recipe

Ingredients

kosher salt
olive oil
3/4 lb orzo pasta (rice-shaped pasta)
1/2 cup fresh lemon juice (3 lemons)
fresh ground black pepper
2 lbs shrimp, peeled and deveined
1 cup minced scallion, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 lb good feta cheese, large diced

Preparation

Preheat the oven to 400 degrees F.
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, 1/2 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.
**Cook time does not include setting aside for 1 hour to allow flavors to blend.