Barefoot Contessa recipe, and it's my contribution to Sweetnicks' ARF/5-a-day roundup this week.
Shrimp & Orzo
1/2 lb uncooked shrimp, peeled & deveined (tail off!)
1/2 lb orzo pasta
1 c chopped tomato (I used cherry tomatoes)
1 c diced seedless cucumber
1/4-1/2 c diced red onion (adjust amount depending on how much you like onion)
1/4 lb feta, diced
1/4 c basil, torn into small pieces or sliced into thin ribbons
EVOO, salt & pepper
Preheat oven to 400°.
Cook pasta according to package directions. While it's cooking, toss the shrimp with olive oil, salt & pepper, and spread in a single layer on a cookie sheet. When the oven is preheated, cook the shrimp for about 3-4 minutes, just until they're pink and opaque. Time will vary depending on the size of shrimp you're using.
In a large bowl, put the tomato, cucumber and onion. Zest one of the lemons and add the zest to the veggies. In a smaller bowl, put the juice of both the lemons, and a liberal amount of kosher salt and fresh ground black pepper (this is going to season the entire salad). Add olive oil, whisking constantly, until you have about 1/2-3/4 c of dressing. When the pasta is finished cooking, drain it and add it to the bowl with the veggies. Immediately pour the vinaigrette over the pasta and veggies. Throw in the shrimp, and finally add the feta and basil. Stir gently to combine, and check your seasonings. Let it sit at room temperature for about half an hour or so, to let the flavors meld. Then dig in, and just try to keep yourself to one or two servings. ;-)