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Shrimp and Orzo

July 12, 2011

It’s hot. I don’t want to turn my oven on.

This dinner doesn’t require an oven!

The orzo pasta is tossed with a light citrusy vinaigrette and topped with shrimp, veggies and fresh herbs. You can find the original recipe by Ina Garten here.


½ C olive oil (plus extra)

orzo pasta (as much as you want)

juice of 3 lemons

salt and pepper

shrimp (as much as you want), peeled and deveined

1 C minced scallions

¼ C chopped fresh dill

¼ C chopped fresh parsley

1 hothouse cucumber, diced

½ C red onion, diced

¼ C feta cheese, diced/crumbled

Cook pasta, drain and pour into a large bowl. To make the vinaigrette, mix the ½ cup olive oil and lemon juice and add it into the hot pasta. Mix and season with salt and pepper.

Sear the shrimp with a drizzle of olive oil in a nonstick pan. This doesn’t take long; careful to not overcook! Add the shrimp, scallions, dill, parsley, cucumber and onion to the pasta bowl. Season with salt and pepper. Mix well. Add feta and toss lightly.

*The original recipe and this differ slightly in a couple of ways. One difference is how you cook the shrimp. Ina Garten roasts the shrimp in an oven. Since I’m avoiding my oven, I seared my shrimp. It is also suggested that after you mix everything together that you let it sit for an hour to let the flavors blend, then serve it at room temperature. I couldn’t wait and served it right away. I also used less dill, parsley and feta than the original recipe. You can easily adjust the amount of any ingredient listed.

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