A Taste of Sunshine: Roasted Shrimp and Orzo, a Barefoot Contessa Classic
There are certain dishes that, upon first taste, transport you. For me, this Roasted Shrimp and Orzo is one of them. It’s a dish that immediately conjures up images of a sun-drenched terrace, the gentle clinking of glasses, and the effortless joy of sharing a beautiful meal with loved ones. I first encountered this recipe through the inimitable Ina Garten, and it quickly became a staple in my own kitchen, a testament to her knack for creating dishes that are both elegant and utterly approachable. It’s the kind of meal that feels special enough for company but is also wonderfully comforting on a weeknight.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 6
- Yield: 1 orzo salad
- Dietary Type: Contains Seafood
Ingredients
This recipe is a beautiful symphony of fresh, bright flavors, where the sweetness of the shrimp harmonizes with the zesty lemon and the herbaceous punch of fresh dill and parsley.
- 1 pound orzo pasta
- 2 pounds shrimp, peeled and deveined
- 1/2 cup fresh lemon juice (from about 3 lemons)
- 1 cup minced scallion, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1/2 cup small-diced red onion
- Olive oil
- Kosher salt
- Fresh ground black pepper
Equipment Needed
- Large pot
- Colander
- Large bowl
- Baking sheet
Instructions
The magic of this dish lies in its straightforward preparation and the brilliant contrast between the warm, al dente orzo and the perfectly roasted shrimp.
- Preheat the oven to 400 degrees F. This is your starting point for achieving beautifully cooked shrimp.
- Prepare the orzo. Fill a large pot with water. Add 1 tablespoon of kosher salt and a splash of olive oil. Bring the water to a rolling boil.
- Cook the orzo. Add the orzo pasta to the boiling water. Simmer for 9 to 11 minutes, stirring occasionally, until the orzo is cooked al dente. You want it tender but with a slight bite.
- Drain and transfer. Drain the cooked orzo thoroughly using a colander. Immediately pour the hot orzo into a large bowl.
- Dress the orzo. In a small bowl, whisk together the 1/2 cup fresh lemon juice, 1/2 cup olive oil, 2 teaspoons kosher salt, and 1 teaspoon black pepper.
- Combine orzo and dressing. Pour this bright, zesty dressing over the hot orzo and stir well to ensure every grain is coated. The heat of the orzo will help it absorb the flavors beautifully.
- Prepare the shrimp. Meanwhile, place the shrimp on a sheet pan.
- Season the shrimp. Drizzle the shrimp generously with olive oil and sprinkle them with kosher salt and black pepper.
- Toss and spread. Toss the shrimp to combine them with the oil and seasonings, then spread them out in a single layer on the sheet pan. This ensures they cook evenly and get a nice roast.
- Roast the shrimp. Roast the shrimp in the preheated oven for 5 to 6 minutes, or until the shrimp are cooked through. It’s crucial not to overcook them, as they can become tough. They should turn opaque and slightly pink.
- Assemble the dish. Add the roasted shrimp directly to the bowl of dressed orzo.
- Add the aromatics and herbs. Now, add the 1 cup minced scallions, 1 cup chopped fresh dill, 1 cup chopped fresh flat-leaf parsley, and 1/2 cup small-diced red onion to the bowl.
- Toss thoroughly. Toss all the ingredients well to evenly distribute the shrimp, herbs, and onion throughout the orzo.
- Allow flavors to meld. Set the bowl aside at room temperature for 1 hour to allow the flavors to meld and deepen. This resting period is key to achieving the best taste.
- Refrigerate if preparing ahead. Alternatively, you can refrigerate the orzo salad overnight.
- Final seasoning adjustment. If refrigerated, taste again for seasonings before serving and bring it back to room temperature to enjoy its full flavor.
Expert Tips & Tricks
The beauty of this dish is its simplicity, but a few nuances can elevate it even further. When cooking the orzo, resist the urge to overcook it. It will continue to soften slightly as it absorbs the dressing. For the shrimp, a hot oven is your friend. Ensure your oven is fully preheated to achieve that quick, perfect roast. If your shrimp are on the larger side, they might take a minute or two longer, so keep a close eye on them. When chopping your herbs, aim for a relatively fine mince; this ensures they are well distributed and their flavors permeate the entire dish without being overwhelming.
Serving & Storage Suggestions
This Roasted Shrimp and Orzo is incredibly versatile. It shines as a light yet satisfying main course, perfect for a warm-weather lunch or a casual dinner. It also makes a delightful side dish, pairing beautifully with grilled fish, chicken, or a simple green salad. Serve it at room temperature for optimal flavor.
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. While it’s best enjoyed at room temperature, you can gently reheat it in a covered microwave-safe dish with a tablespoon or two of water or lemon juice to refresh the orzo, or simply enjoy it chilled.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 338.2 kcal | |
| Calories from Fat | ||
| Total Fat | 23 g | 7 % |
| Saturated Fat | 2.6 g | 3 % |
| Cholesterol | 0.4 g | 1 % |
| Sodium | 190.5 mg | 63 % |
| Total Carbohydrate | 869.1 mg | 36 % |
| Dietary Fiber | 48.5 g | 16 % |
| Sugars | 2.9 g | 11 % |
| Protein | 3.1 g | 12 % |
(Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.)
Variations & Substitutions
While this recipe is fantastic as is, feel free to get creative! For a bit of crunch and a different texture, you could add some toasted pine nuts or slivered almonds along with the herbs. If you’re not a fan of red onion, shallots can offer a milder sweetness. For a spicier kick, a pinch of red pepper flakes could be added to the shrimp seasoning. If you find yourself without fresh dill, a bit of fresh mint can offer a surprisingly delightful twist, adding another layer of herbaceous brightness.
FAQs
Q: Can I use pre-cooked shrimp?
A: While you can, roasting fresh shrimp is key to the dish’s flavor and texture. Pre-cooked shrimp might become rubbery when mixed into the warm orzo.
Q: What kind of salt is best for this recipe?
A: Kosher salt is recommended for its purity and clean flavor, and it’s easy to dissolve.
Q: How long can I leave this dish at room temperature?
A: For food safety reasons, it’s best to consume the dish within 1 hour of bringing it to room temperature if it was previously refrigerated.
Q: Can I make this recipe ahead of time?
A: Yes, it can be made a day ahead and refrigerated. Just remember to bring it back to room temperature before serving and adjust seasonings.
Q: Is it okay to omit the red onion?
A: Yes, the red onion adds a subtle bite and sweetness, but you can omit it if preferred, or substitute with finely diced celery for a different kind of crunch.
Final Thoughts
This Roasted Shrimp and Orzo is more than just a recipe; it’s an invitation to slow down, savor the moment, and enjoy the simple pleasure of good food. It’s the kind of dish that brings people together, sparking conversation and creating lasting memories. I encourage you to give it a try, and I’m confident it will become a cherished favorite in your culinary repertoire. Consider serving it with a crisp white wine, like a Sauvignon Blanc or a Pinot Grigio, to perfectly complement the bright, zesty flavors. Happy cooking!