Orzo with Roasted Shrimp, Feta Cheese and Cucumbers

I like orzo (the rice-shaped pasta) in all different flavor combinations. It can be as plain as adding some lemon juice, olive oil, chopped arugula and parmesan cheese, or can incorporate more flavors. This recipe here is my latest discovery for a fresh summer meal. The orzo is served at room temperature, which makes it a perfect dish for a hot summer day.

Ingredients (for 2-3 servings)

1/2 pound (250g) orzo pasta
freshly squeezed juice of 1 lemon
1/2 pound (250g) shrimp, peeled and deveined
1/3 cup (125 ml) minced scallions
1/3 cup (125 ml) chopped fresh dill
1/3 cup (125 ml) chopped fresh flat-leave parsley
1/2 cucumber
1/3 pound (150g) feta cheese, diced
some good olive oil
salt and pepper to taste

1. Preheat oven to 400 degrees F (about 200 degrees C)

2. In a large pot, bring salted water to a boil. Add the orzo and cook al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 3 tablespoons olive oil, salt and pepper. Mix with the pasta.

3. 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 5-6 minutes, until shrimp are cooked. Don’t overcook!

4. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, salt and pepper to taste. Toss well, add the feta and stir carefully. Set aside at room temperature for about an hour to allow the flavors to blend.

Enjoy!

Anja