Roasted Shrimp and Orzo

Source: Barefoot Contessa

• Ready In: 20 mins
• Serves: 6
• Yields: 1 orzo salad

Ingredients

•  kosher salt
•  olive oil
• 3⁄4 lb orzo pasta
• 1⁄2 cup fresh lemon juice (3 lemons)
•  fresh ground black pepper
• 2  lbs shrimp, peeled and deveined
• 1  cup  minced scallion, white and green parts
• 1  cup  chopped fresh dill
• 1  cup  chopped fresh flat-leaf parsley
• 1⁄2 cup  small-diced red onion

Directions

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. Don't overcook!
10. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper.
11. Toss well.
12. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.
13. If refrigerated, taste again for seasonings and bring back to room temperature before serving.