Roasted Shrimp with Orzo

from Barefoot Contessa at Home
via Sue Gilbert

serves 6 generously

2 1/3 tablespoons Kosher salt, divided
3/4 pound orzo
1/2 cup freshly squeezed lemon juice (from about 3 lemons)
1/2 cup olive oil plus more for drizzling
2 teaspoons freshly ground black pepper, divided
2 pounds shrimp, peeled and deveined (16 to 18 count)
1 cup minced scallions, green and white parts
1 cup chopped fresh dill
1 cup chopped flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded and medium-diced
1/2 cup red onion, finely diced
3/4 pound feta cheese, crumbled

Preheat oven to 400 degrees.

Fill a large pot with water, add 1 tablespoon of salt and bring to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring, until it is cooked al dente. Drain and pour into a bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon 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 or 6 minutes until shrimp are cooked through.

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 an hour to allow the flavors to blend or refrigerate overnight. Bring back to room temperature and taste for seasonings before serving.

One of the best pasta recipes we've ever made! It meets the test of being able to prepare ahead, easy to make, and receives raves at parties!