The inspiration for this recipe is sort of twofold; I saw a recipe from a ‘Barefoot Contessa’ cookbook that I have but haven’t made that had been created by Kristi at The Wicked Noodle. The only thing I knew was that I had was the shrimp, orzo and feta cheese, so as is typical with almost anything I make, it’s not the same but it’s similar. Check out The Wicked Noodle too for another variation on a similar theme!
Orzo Pasta with Shrimp
- Kosher salt
- Extra Virgin Olive Oil
- 1/2 pound orzo pasta (I used a lemon garlic pasta from local shop)
- 1/4 cup freshly squeezed lemon juice (1-2 lemons)
- Freshly ground black pepper
- 1 pound shrimp, peeled and de-veined
- 1 cup fresh asparagus, cut into 1-1/2 inch pieces
- 1/2 cup minced scallions, white and green parts
- 3/4 cup feta cheese, crumbled
- 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.
- Meanwhile, place the shrimp in a large skillet drizzled with olive oil, and sprinkle with salt and pepper and cook for 2-3 minutes per side until pink and curled. Don’t overcook! (I had REALLY large shrimp, did 3 minutes per side).
- Remove shrimp; drizzle some additional oil in skillet and cook asparagus for 5-6 minutes. They should be be bright green and still crisp; do not overcook until soft.
- Remove asparagus and to the same skillet, add the lemon juice, 1/2 cup olive oil and whisk to blend with skillet drippings. Pour liquid over the hot pasta and stir well; correct seasoning with salt and pepper if necessary.
- Add the shrimp and asparagus to the orzo and then add the scallions and feta cheese and toss lightly. 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.