Roasted Shrimp and Orzo

Once again, I saw a recipe on Ina and just had to try it.  I was looking for a very "summer" dish for a Friday evening.  Nothing too expensive, but something nice and different.

This dish was great.  I think it would be very nice for large parties, as it makes a TON!  I reduced the recipe and still had 8 servings.  I think this would feed 12 easily.  This dish is very earthy, herby (is that a word?), and fresh.  You definitely think of summer when eating it.  I made a few changes, by adding asparagus and cutting down on the dill and parsley.  Feel free to make it to fit your taste buds.

Tips I learned Making Shrimp and Orzo:

• The thicker the asparagus, the tougher.  Peel the outside layer to avoid the tough skin.
• 1lb of orzo looks like a little, but makes a lot.  Probably enough to feed 8-10 people easily.
• Don't skimp on good olive oil and fresh herbs.  It will really make or break your dish.
• Don't be afraid to change a dish to fit your taste buds.  Cooking is very forgiving if you season little by little and taste along the way.
• Roasting shrimp really brings out the flavor!!
• Make sure to salt your water when cooking pasta, it really flavors it.
• Always add your oil, salt and pepper immediately after cooking the pasta.  It will enhance all of your pasta dishes.
• The flavors of this dish really deepen the longer it rests.

Ingredients:
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill ( I used 1/2 cup)
1 cup chopped fresh flat-leaf parsley (I used 1/2 cup)
1 hothouse cucumber, unpeeled, seeded, and medium-diced ( I used regular cucumber)
1/2 cup small-diced red onion ( I omitted red onion)
3/4 pound good feta cheese, large diced
(My addition - one bundle of asparagus.  Cook after shrimp on same pan, the same way for 15 minutes or until lightly browned.)

Directions
Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of 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, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of 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 to 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, 2 teaspoons salt, and 1 teaspoon 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.