Roasted Shrimp Pasta Salad with Lemon Vinaigrette
Servings: 8 servings
Calories: 429kcal
Roasted Shrimp Pasta Salad with Lemon Vinaigrette is a magical combination of fresh succulent shrimp, orzo pasta and a tasty lemon vinaigrette that you can make in less than twenty minutes.
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Ingredients
- 1-¼ cups dry orzo pasta
- 1 lb shrimp size 21-25 per pound, peeled, deveined and tails removed
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- ½ cup scallions white and green parts, finely minced
- ½ cup dill fresh, finely minced
- ½ cup Italian parsley fresh, finely chopped
- 8 oz feta cheese block, drained and cubed
Lemon Vinaigrette
- ½ cup olive oil
- ½ cup lemon juice freshly squeezed
- 2 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees.
- Place the shrimp on a large sheet pan with sides. Drizzle with olive oil and add salt and pepper. Toss and make sure all shrimp are coated with oil.
- Roast the shrimp until the flesh is opaque and firm, and slightly white and pink in color. This should take between 6 to 9 minutes. Remove the baking sheet from the oven and put the shrimp on a plate to cool. Set aside.
- While the shrimp are roasting, fill a large pot with water and add 2 teaspoon of kosher salt and a splash of olive oil. Put over medium-high heat and bring the water to a boil. Add the pasta and cook for 9-10 minutes, or until it is tender.
- While the pasta and shrimp are cooking whisk the lemon juice, olive oil, salt and pepper in a large bowl.
- When the pasta is done, drain, add it immediately to the lemon vinaigrette and mix well. Let it sit for about 10 minutes for the pasta to absorb the liquid.
- Add the shrimp, scallions, dill, and parsley and toss well. Add the feta and combine carefully.
- Serve immediately, or for the best flavor, let it sit at room temperature for one hour to allow the flavors to develop. Or, refrigerate until time to serve. Can be eaten cold or at room temperature.
Notes
If you would like to pair this pasta salad with wine, Pinot Gris with its citrus flavors would compliment the delicate flavor of the pasta.
Always buy shrimp by the size, which is the number of shrimp in a pound. I used 21-25 shrimp per pound in this recipe. Larger ones will take more time to cook, and smaller ones will take less time.
If I am buying fresh shrimp, I have the seafood store peel and devein them, and remove the tails. If I am using frozen, I buy the ones that have already been peeled and deveined. Often the frozen ones still have the tails on; if so, pinch or pull them off.
I know you can buy pre-cooked shrimp, but I have never tried them in this recipe.
This pasta salad is a great make-ahead dish, and the flavor improves after sitting in the fridge overnight. It will keep well covered in your fridge for up to two to three days. Because of the fresh herbs, it should not be frozen.
I prefer using orzo in this recipe, but in a pinch, you can substitute another type of pasta in this recipe. Something small like shells, orecchiette, rotelle, or small farfalle would all work.
Do not substitute bottled lemon juice for fresh in this recipe.
It's essential to add the cooked and drained orzo to the lemon vinaigrette immediately while it is still hot so that it will absorb the vinaigrette.
Nutrition
Calories: 429kcal | Carbohydrates: 36g | Protein: 33g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 178mg | Sodium: 856mg | Potassium: 350mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2500IU | Vitamin C: 35.5mg | Calcium: 130mg | Iron: 3.8mg
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