- Level: Easy
- Total: 1 hr 35 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 565
- Total Fat
- 19 g
- Saturated Fat
- 9 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 47 g
- Cholesterol
- 294 mg
- Sodium
- 899 mg
- Level: Easy
- Total: 1 hr 35 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 565
- Total Fat
- 19 g
- Saturated Fat
- 9 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 47 g
- Cholesterol
- 294 mg
- Sodium
- 899 mg
Ingredients
Directions
- 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.
