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Orzo Pasta with Shrimp


It’s been HOT here in Virginia lately.  We’d had a pretty mild summer, then suddenly the heat rolled in and doesn’t want to let go.  Makes for great beach and pool weather, though, plus a great time for refreshing summer salads!

I adore this recipe, and it’s always a hit with everyone.  I always keep shrimp in my freezer just so I can make this!

Orzo Pasta with Shrimp

  • 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


Preheat the oven to 400 degrees F.

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. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour 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 combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. 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.

Recipe courtesy of Barefoot Contessa.

Kristy Bernardo
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Saturday 16th of January 2010

I just love this recipe! Every time I make it I get rave reviews! Great pic too!


Sunday 23rd of August 2009

I wanted to go back and double check before saying anything but I wanted to let you know that you double did the salt and pepper. I think you just put it in two places when you were typing it in.

the wicked noodle

Sunday 23rd of August 2009

Hi Ann! This is actually the instructions from - - and it's the way I made it. It's never a bad idea to cut down a bit on the salt, though! ;-)

Emily Dunn

Friday 21st of August 2009

Everyone needs a little more orzo in their life! Looks awesome!




Thursday 20th of August 2009

This looks great. How do you think a little avocado would me in the mix?

the wicked noodle

Thursday 20th of August 2009

I think it would be great! I could eat avocado in just about anything!

Lisa Cohen

Monday 10th of August 2009

It SURE IS hot out there these days!! Ooof! This salad looks so refreshing! Great photography!!