Description
A vibrant seafood dish featuring shrimp, orzo pasta, and a zesty lemon-feta dressing, perfect for summer gatherings.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tbsp extra-virgin olive oil (for shrimp)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- Zest of 1 lemon
- 12 oz (340 g) orzo pasta
- 2 tbsp extra-virgin olive oil (for orzo)
- Juice of 1 large lemon (about 3 tbsp)
- 1 garlic clove, finely grated
- 1/4 tsp crushed red pepper flakes (optional)
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (120 g) baby spinach, roughly chopped
- 1/4 cup (10 g) fresh parsley, chopped
- 1/4 cup (10 g) fresh dill, chopped
- 4 oz (115 g) feta cheese, crumbled
- 2 tbsp capers, rinsed and drained (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the shrimp with 1 tablespoon of extra-virgin olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon oregano, 1/2 teaspoon smoked paprika, and the zest of 1 lemon.
- Spread the shrimp in a single layer on the prepared baking sheet. Roast for about 8 to 10 minutes or until the shrimp is opaque and just cooked through. Set aside.
- While the shrimp roasts, bring a large pot of salted water to boil. Cook the orzo according to package instructions until al dente. Drain and return it to the pot.
- While the orzo is hot, stir in 2 tablespoons of olive oil, the lemon juice, finely grated garlic, and optional red pepper flakes. Mix well to coat.
- Fold in the halved cherry tomatoes, roughly chopped spinach, parsley, and dill. Stir until the spinach is just wilted.
- Gently mix in the crumbled feta cheese and optional rinsed capers, if desired.
- Finally, top the orzo with roasted shrimp. Serve warm or at room temperature, garnished with extra herbs and lemon wedges if desired.
Notes
For added flavor, marinate the shrimp in the seasoning mixture for about 30 minutes before roasting.
