Saturday, April 23, 2011

yummy pasta salad

i just made this recipe last night because i was in the mood for something light and it is delicious. i changed things up just a tiny bit by adding sliced kalamata olives.

roasted shrimp and orzo

kosher salt
good olive oil
3/4 lb orzo pasta
1/2 cup freshly squeezed lemon juice
freshly ground black pepper
2 lbs 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 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 lb good feta cheese, large diced
3/4 cup kalamata olives, pitted

preheat the oven to 400 degrees f.

fill a large pot with water, add 1 tbl of salt and a splash of olive 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 tsp salt and 1 tsp 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.

add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, olives, 2 tsp salt, and 1 tsp 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.

photo credit: food network

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