In Her Kitchen

A Sisters' Recipe Exchange

Shrimp and Orzo Pasta Salad

Posted on | February 21, 2011 | by Lauren | 1 Comment | Print Recipe

So thanks to Pam for introducing me to this recipe! I don’t remember my life before it! I knew I was in love when I asked for a “to go” plate from the baby shower. By the next day my quart sized “to go” container was G-O-N-E! I think I want Ina Garten to be my best friend. I picture lots of breezy summer afternoons in the Hamptons with us giggling over some sort of fruity drink and exchanging fried chicken recipes that she will use for Jeffrey’s “Friday Chicken Night”! Ok, ok, maybe I know a bit too much about Ina Garten, but if she doesn’t want me to be so in love with her, letting me find out about this recipe was a step in the wrong direction. It’s just that good!


Shrimp and Orzo Pasta Salad

Source: -
Servings: 6


  • Kosher salt
  • Good olive oil
  • 3/4 pound orzo pasta (rice-shaped pasta)
  • 1/2 cup freshly squeezed lemon juice (3 lemons)
  • Freshly ground black pepper
  • 2 pounds (16 to 18 count) shrimp, peeled and deveined
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • 1/2 cup small-diced red onion
  • 3/4 pound good feta cheese, large diced
  • (for landlovers you can substitute chicken for shrimp!)


  1. Preheat the oven to 400 degrees F.

    In a small bowl, whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Set aside. 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.

  2. Pour the lemon juice mixture over the hot pasta and stir well.

    Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat the shrimp evenly with the seasonings and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook! (I like to cut my shrimp into chunks)

  3. Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1/2 teaspoon pepper to the orzo. Toss well.

  4. Fold in the feta and shrimp carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.

  5. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

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One Response to “Shrimp and Orzo Pasta Salad”

  1. Jessica Peterson
    April 12th, 2011 @ 6:39 pm

    So I finally made this one tonight with chicken and it is VERY good :)

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