Roasted Shrimp and Orzo

I'm not a very good cook, and I come from a long line of great ones. My friends often come over just for my mom's cooking, and I think boys have dated me for the same reason. While my mom still stocks my freezer with single-serving, home-cooked Iranian dishes more often than I'll admit, I'm trying to learn a few simple recipes I can conquer on my own. The problem is, getting home after six to an empty refrigerator lends to takeout or cereal too often. But this simple salad takes away all excuses. It needs only a few (cheap!) ingredients, and it's ready in less than 30 minutes. Cha ching.

Ingredients (serves six):

Kosher salt

Ground black pepper

Olive oil

3/4 pound orzo pasta

1/2 freshly squeezed lemon juice (3 lemons)

1 cup minced scallions

1 cup chopped fresh dill 

1 cup chopped fresh flat-leaf parsley 

1 cucumber (unpeeled, seeded, medium-diced)

1/2 cup diced red onion

3/4 pound feta cheese 

2 pounds (16-18 count) shrimp (peeled) 

Directions:

Preheat the oven to 400 degrees (F). Fill a large pot with water, add 1 tablespoon of salt and a splash of olive oil, and bring water to a boil. Add the orzo and simmer for 9-11 minutes. Stir occasionally. 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. Stir. 

Place the shrimp on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 5-6 minutes. 

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

Refrigerate or keep at room temperature for an hour, and then serve!

Voilà! Easy, right?