Ingredients for Barefoot Contessa's Roasted Shrimp And Orzo
- 1 1/2 teaspoons Kosher Salt, plus more to taste
- 2 tablespoons Olive Oil, plus more for the orzo
- 1 1/4 cups Orzo Pasta (10 ounces)
- 1/4 cup Fresh Lemon Juice (2 lemons)
- 3/4 teaspoon Fresh Ground Black Pepper, plus more to taste
- 1 pound Shrimp, peeled and deveined (16 to 20 per pound)
- Scallion (not specified in recipe)
- 1/4 cup chopped Fresh Dill
- 1/2 cup chopped Fresh Flat Leaf Parsley
- Cucumber (not specified in recipe)
- Red Onion (not specified in recipe)
- Feta Cheese (not specified in recipe)
- 3 tablespoons minced Garlic (3 cloves)
- 1/2 teaspoon Hot Red Pepper Flakes
- 1/2 cup Dry White Wine
- Lemon Wedges (for serving)
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How to Make Barefoot Contessa's Roasted Shrimp And Orzo
- Preheat oven to 400°F (200°C).
- Cook orzo according to package directions. Drain and set aside.
- In a large bowl, toss shrimp with 1 tablespoon olive oil, salt, and pepper.
- Spread shrimp in a single layer on a baking sheet.
- Roast for 8-10 minutes, or until pink and cooked through.
- While shrimp is roasting, heat remaining olive oil in a large skillet over medium heat.
- Add garlic and red pepper flakes (if using) and cook for 1 minute, or until fragrant.
- Pour in white wine and lemon juice and bring to a simmer.
- Stir in cooked orzo, parsley, and dill. Cook for 2-3 minutes, or until heated through.
- Add roasted shrimp to the orzo mixture and toss to combine.
- Season with salt and pepper to taste.
- Serve immediately with lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
24g
Fat
45g
Carbs
17g
