Lemon Shrimp and Orzo

Tips & Tricks:

• 🔪 Skip steps with knife if you completed the prep ideas!
• 🍤 Buy unfrozen, peeled/deveined, shrimp up to two days ahead.
• 🍤 If you buy frozen, defrost up to 2 days ahead, devein and peel up to the day before.

Ingredients:

• 1/2 pound orzo pasta
• 2 lemons, juiced (1/4 cup)
• 1 pound (16 to 18 count) shrimp, peeled and deveined
• 2 green onions (about 1/4 cup)
• 1 bunch fresh dill (about 1/4 cup)
• 1 small bunch flat-leaf parsley (about 1/2 cup)
• 1/2-1 English/ hothouse cucumber
• 1/4 small red onion
• 6 oz feta cheese, crumbled
• salt and black pepper to taste
• 1/4+ cup olive oil

Directions:

1. 🔪 Veg and Shrimp Prep (can be done up to 2 days ahead)
1. Peel and devein shrimp if needed.
2. Mince green onions, white and green parts.
3. Chop dill.
4. Chop parsley.
5. Medium dice cucumber. Optionally remove the seeds.
6. Small dice red onion.
7. Crumble feta cheese, if needed.
2. Prepare Orzo and Oven
1. Preheat the oven to 400 degrees F.
2. Cook orzo according to the package instructions.
3. While the orzo cooks, whisk together the lemon juice, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon of pepper.
4. Drain orzo and pour into a large bowl.
5. Pour lemon/oil mixture over the hot pasta and stir well.
3. Roast Shrimp
1. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper.
2. Toss to combine and spread out in a single layer.
3. Roast for 5 to 6 minutes, until the shrimp are cooked through. Stay close! You don't want to overcook them!
4. Combine Everything
1. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, and feta.
2. Toss.
3. Taste and add salt and pepper to taste.
5. Serve
1. Serve right away, warm. Or 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.