Lemon Orzo with Shrimp and Tomatoes
Savor the zest of our Lemon Shrimp and Orzo! Quick, easy, and undeniably delicious, this recipe combines succulent shrimp with tender orzo and juicy tomatoes.
Servings: 8 servings
Calories: 345kcal
Ingredients
- 1 pound orzo whole wheat, if possible, I like this brand
- 1 pound raw shrimp peeled and deveined
- ½ cup extra virgin olive oil divided
- Zest and juice of 2 lemons
- 8 green onions sliced thinly
- ¼ cup minced fresh dill
- ¼ cup minced fresh parsley
- 1 ½ cup halved cherry tomatoes quarter if they're large
- ½ cup crumbled feta
- Salt and black pepper to taste
Instructions
- Boil the orzo according to package directions (including both the recommended oil and salt), drain well, and rinse under cold water. Place in a large mixing bowl, and set aside.
- Preheat oven to 425°F. Place the shrimp in one layer on a baking sheet. Drizzle with a tablespoon of olive oil, and sprinkle with salt and pepper. Roast in preheated oven for 4-6 minutes, or until the shrimp are pink and opaque. Remove from oven, and add shrimp to the orzo.
- Add the lemon zest, green onions, dill, parsley, tomatoes, and feta to the orzo. Stir to combine.
- Whisk together the lemon juice and remaining olive oil. Drizzle over the orzo mixture, and toss well to coat. Season with salt and pepper, to taste.
- Serve immediately warm, or let chill for at least an hour before serving cold.
Notes
- Leave out the shrimp and you have a nice, vegetarian pasta salad side dish. Drop the feta, too, and you've got a vegan option.
Nutrition
Serving: 1serving | Calories: 345kcal | Carbohydrates: 35g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Cholesterol: 80mg | Sodium: 471mg | Fiber: 3g | Sugar: 7g
