I love dishes like this that you can make ahead of time and feed a crowd. And you’re covering a lot of bases with some protein, carbs, veggies and cheese. All the things I need married together via lemon in one dish. While it’s filling, the herbs keep things light… you could definitely use gluten free pasta… I’m interested to know what this would be like with rice or quinoa in place of orzo too. Leave out the feta if dairy free is more your spirit (at this point I barely count feta as a cheese it’s mainly it’s own food group vital for survival like water or air) but do not skimp on the herbs. The lemon and olive oil is pretty simple so you need the herbs to bring things to life.
Have I mentioned it’s end of the world cold outside, I’ll be indoors eating soup and pasta until it hits 30 degrees again.
- 1 Pound Orzo Pasta
- 0.5 cup fresh lemon juice
- Olive Oil
- 2 pounds (16-18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 english cucumber, seeded and diced
- 0.5 cup red onion, diced small
- 2/3 pound feta cheese, diced into large cubes
- Cook the pasta according to package instructions to al dente in boiling salted water. While the pasta cooks whisk together the lemon juice with 0.5 cup olive oil, 2 teaspoons salt and 1 teaspoon pep. Drain pasta and toss with lemon/olive oil picture.
- Preheat oven to 400 degrees F. Toss shrimp with olive oil, salt, pep and roast for 5-6 minutes until just cooked, you don’t want any curling up too much.
- Add shrimp and all remaining ingredients to the pasta and toss. Let sit an hour before serving. Do not serve cold, only at room temp. Can sit in fridge for up to two days.
Inspired by InaGarten