Roasted Shrimp & Orzo

Kosher salt
Olive Oil
1/2 lb. orzo (rice-shaped pasta)
1/4 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
1 lb. shrimp, peeled and deveined (16-18 count)
1/2 cup minced scallions, white and green parts
1/2 cup fresh dill
1/2 cup chopped fresh flat-leaf parsley
1/2 hothouse cucumber, unpeeled, seeded, and medium-diced
1/4 cup small-diced red onion
1/4 lb. good feta cheese, large-diced

Preheat oven to 400 degrees.

Fill a large pot with water, add 1 tablespoon 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, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 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 5-6 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, 1 teaspoon salt, and 1/2 teaspoon of 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.

Serves 3-4

Note: This is half the original recipe (which serves 6). I would strongly recommend either omitting the red onion or reducing the amount, as this has far too much onion. I'm not even sure if you need the red onion with the scallions. The herbs seemed a bit overwhelming, too, so adjust to your own preference. I used a basil-tomato flavored feta.

Modified from original recipe in Barefoot Contessa At Home Cookbook.