Imagine a dish that’s equally perfect for a elegant dinner party, a casual backyard picnic, or a sophisticated weeknight lunch. That dish is Ina Garten’s legendary Roasted Shrimp and Orzo. This isn’t your average pasta salad; it’s a vibrant, Mediterranean inspired masterpiece bursting with juicy roasted shrimp, fresh herbs, crisp vegetables, and tangy feta cheese, all tossed in a simple, bright lemon vinaigrette. Best of all, it tastes even better when made ahead, making it the ultimate stress free recipe for entertaining or meal prep. Get ready to fall in love with your new go to showstopper.
Why You’ll Love This Recipe
- Make Ahead Marvel: The flavors meld and improve as it sits, making it perfect for preparing hours or even a day in advance.
- Elegant & Effortless: It looks incredibly impressive but comes together with simple techniques; roasting the shrimp and boiling pasta.
- Bursting with Freshness: Packed with dill, parsley, cucumber, and lemon, every bite is bright and herbaceous.
- Complete Meal in One Bowl: With protein, carbs, and veggies, this is a satisfying standalone meal that requires no sides.
Ingredients for Roasted Shrimp & Orzo
- Kosher salt and freshly ground black pepper
- Extra virgin olive oil
- ¾ pound (12 oz) orzo pasta
- ½ cup fresh lemon juice (from about 3 lemons)
- 2 pounds large shrimp (16/20 count), peeled and deveined
- 1 cup minced scallions (green onions), white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 English cucumber, seeded and medium-diced
- ½ cup finely diced red onion
- ¾ pound good feta cheese, cut into ½ inch cubes
Instructions for Making Roasted Shrimp & Orzo
1Cook and Dress the Orzo: Preheat your oven to 400°F (200°C).
Bring a large pot of salted water to a boil with a splash of olive oil. Cook the orzo according to package directions until al dente (usually 9-11 minutes).
While the orzo cooks, make the dressing. In a small bowl or measuring cup, whisk together the fresh lemon juice, ½ cup of olive oil, 2 teaspoons of salt, and 1 teaspoon of black pepper.
Drain the orzo well and transfer it to a large mixing bowl. Immediately pour the lemon dressing over the hot pasta and stir to combine. This allows the orzo to soak up all that delicious flavor.
2Roast the Shrimp to Perfection: On a rimmed baking sheet, toss the shrimp with a generous drizzle of olive oil, and season well with salt and pepper. Arrange them in a single layer.
Roast in the preheated oven for 5-6 minutes, just until the shrimp are pink, opaque, and cooked through. Be careful not to overcook! Transfer the shrimp to the bowl with the dressed orzo.
3Combine the Salad: To the bowl, add the minced scallions, chopped dill, chopped parsley, diced cucumber, and diced red onion. Add another 2 teaspoons of salt and 1 teaspoon of pepper.
Gently toss everything together until well combined.
4The Final Touch: Add the cubed feta cheese. Stir carefully so you don’t break up the beautiful feta cubes too much.
5The Secret Step: Let it Marry! Allow the salad to sit at room temperature for at least 1 hour before serving. This is non negotiable for the best flavor! You can also cover and refrigerate it overnight. If refrigerated, let it come back to room temperature for about 30 minutes and give it a final taste for seasoning before serving.
Ina Garten's Roasted Shrimp & Orzo Salad
Ingredients
- ¾ pound orzo pasta
- Kosher salt and black pepper
- ½ cup + for roasting extra virgin olive oil
- ½ cup fresh lemon juice
- 2 pounds large shrimp peeled and deveined
- 1 cup minced scallions
- 1 cup chopped fresh dill
- 1 cup chopped fresh parsley
- 1 English cucumber seeded and diced
- ½ cup diced red onion
- ¾ pound feta cheese cubed
Instructions
- Preheat oven to 400°F. Cook orzo in salted boiling water until al dente. Drain.
- Whisk lemon juice, ½ cup olive oil, 2 tsp salt, and 1 tsp pepper. Pour over hot orzo.
- On a baking sheet, toss shrimp with oil, salt, and pepper. Roast 5-6 mins until cooked. Add to orzo.
- Add scallions, dill, parsley, cucumber, red onion, 2 tsp salt, and 1 tsp pepper to the bowl. Toss.
- Gently fold in cubed feta cheese.
- Let salad sit at room temperature for 1 hour before serving, or refrigerate overnight.
Notes
- Don't Overcook Shrimp: Roast just until pink and opaque to keep them tender.
- Fresh Herbs are Key: Dried herbs cannot substitute for the fresh dill and parsley in this recipe.
- Make Ahead Friendly: This salad is best made at least 1 hour ahead, or up to a day in advance. The flavors improve as it sits.
