Mediterranean Orzo with Roasted Shrimp

Serves 4

This dish can be served hot or cold, making it a good choice for potlucks, picnics and make-ahead dinners.


  • For the orzo:

  • 1/2 pound orzo pasta

  • Extra virgin olive oil

  • 1 jar Pantala Mykonos Greek-Inspired Tapenade

  • 8 ounces feta or goat cheese, crumbled

  • For the shrimp:

  • 1 1/2 pounds uncooked shrimp, peeled and deveined

  • 2 tablespoons extra virgin olive oil

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • Juice from 1/2 lemon

  • 1 tablespoon finely chopped thyme

  • For garnish:

  • 1/2 cup finely chopped green onions

  • 1/2 cup finely chopped Italian parsley


  • Step 1:

    Preheat the oven to 400F.

  • Step 2:

    Bring a large pot of water with 1 tablespoon of salt to a rolling boil. Add the orzo and cook for about 10 minutes, or until the pasta is just cooked through (al dente).

  • Step 3:

    Meanwhile, place the shrimp on a baking tray. Drizzle olive oil over the shrimp and sprinkle with the salt, pepper, lemon juice and thyme. Toss the shrimp well so they are evenly coated. Arrange the shrimp in a single layer.

  • Step 4:

    Roast the shrimp for 5 to 7 minutes without turning, until the shrimp are pink and firm to the touch.

  • Step 5:

    When the orzo is cooked, drain and return to the cooking pot. Toss the orzo with the Pantala and cheese. Taste and add salt and pepper if desired. Add the cooked shrimp and toss gently.

  • Step 6:

    Stir in half of the green onions and parsley. Serve warm with the remaining green onions and parsley scattered on top or cool and refrigerate to enjoy later.

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