Roasted Shrimp and Orzo Pasta

This is one of my favorite recipes to take friends when after they bring their new babies home from the hospital.  It makes a ton and can be eaten warm or cold.  It's easy, quick, healthy and yummy!  Enjoy!

Hope to add pictures next time I make this!

Roasted Shrimp and Orzo Pasta

2 lbs of peeled and deveined shrimp- if using jumbo, cut in half.

12 oz. orzo pasta

English cucumber- sliced lengthwise, seeded and cut into small pieces

½ c small chopped red onion and 2 sprigs spring onions, chopped including green stems

Good Olive Oil- ¼ c and more for drizzling over shrimp

½ c fresh lemon juice

1 T kosher salt and 1 t. black pepper

¼ c fresh dill and ¼ c fresh Italian parsley, finely chopped

Preheat Oven to 400 degrees.  Spread shrimp on baking sheet, in one layer, and drizzle with olive oil, kosher salt and freshly ground black pepper. Bake in 400 degree oven for 7 minutes ,until pink BUT NOT DRY. Remove from oven.

While shrimp is roasting, Boil 2 qts water with kosher salt. Cook orzo pasta according to directions, being sure to stop while a little al dente. Drain water and place, while hot, in LARGE mixing bowl. Add diced cucumber, red onion and spring onions.

Dressing:  Combine ¼ c olive oil, ½ c fresh lemon juice, salt ( 1 T) and pepper(1t). Mix well and pour over the hot pasta and vegetables. Add shrimp, and be sure to include the juices rendered from the shrimp roasting.  Combine well, add dill and parsley. Mix well, refrigerate.   

Can be eaten cold or at room temperature. Better made a day ahead. Be sure to mix everything with the dressing while still warm so pasta absorbs all the flavors. Excellent to double, serve at picnics and on the beach. 

Serves 6-10