Roasted Shimp and Orzo

I am feeling extremely grateful right now because my husband cooked dinner several times this week.  I left out the recipes, went to work and came home to a prepared meal.  It was so great!

Roasted Shrimp and Orzo
adapted from Food Network
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

1 cup chopped fresh flat-leaf parsley

1 hothouse cucumber, unpeeled, seeded, and medium-diced

1/2 cup small-diced red onion

3/4 pound good feta cheese, large diced

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. Be very careful not to overcook the shrimp.


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.

* We did not have Orzo so we used a very small pasta which worked just as well in my opinion.
I really enjoyed this dish.  Love, love the lemon, dill and shrimp combination.