Barefoot Contessa's Roasted Shrimp and Orzo

READY IN: 35mins
Recipe by Juenessa

Another simple yet delicious dish from Ina Garten.

Top Review by Janieellen

This recipe is wonderful! Everyone that I have served it to loves it. But then I prepare it exactly as written. If you use EVOO, fresh dill and parsley, raw shrimp, fresh lemon, imported feta, etc. you will have a superb dish. I'm always amazed at some of the substitutions people use and their critique of the recipe. There is no way the end product will be as good as the intended recipe with some of these modifications!

Ingredients Nutrition


  1. Preheat the oven to 400 degrees F.
  2. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil.
  3. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente.
  4. Drain and pour into a large bowl.
  5. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper.
  6. Pour over the hot pasta and stir well.
  7. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper.
  8. Toss to combine and spread out in a single layer.
  9. Roast for 5 to 6 minutes, until the shrimp are cooked through.
  10. Don't overcook!
  11. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper.
  12. Toss well.
  13. Add the feta and stir carefully.
  14. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.
  15. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
  16. **Cook time does not include setting aside for 1 hour to allow flavors to blend.

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