Additional Coverage:
- I’ve been making this simple Ina Garten recipe for almost 20 years. It’s easy, nutritious, and a total crowd-pleaser. (businessinsider.com)
From Food Network Fan to Family Favorite: Why Ina Garten’s Roasted Shrimp and Orzo is a Weeknight Win
For two decades, one recipe has held a special place in my kitchen: Ina Garten’s roasted shrimp and orzo. What started as a culinary escape for a 20-something in New York City has evolved into a reliable, nutritious, and delicious weeknight meal for my family of four.
Growing up, I was always drawn to Ina Garten’s approachable cooking style on the Food Network. Her recipes had a way of whisking me away to far-off places, even when I was just in my apartment. Among them, this particular shrimp and orzo dish quickly became a staple, thanks to its simplicity, fresh flavors, and universal appeal.
The Ingredients: Simple, Fresh, and Flavorful
This recipe, designed to serve six, calls for a straightforward list of fresh ingredients. Here’s what you’ll need:
- Kosher salt
- Olive oil
- ¾ pound of orzo pasta
- ½ cup of freshly squeezed lemon juice (or a trusty substitute!)
- Freshly ground black pepper
- 2 pounds of shrimp, peeled and deveined
- 1 cup of minced scallions
- 1 cup of chopped fresh dill
- 1 cup of chopped fresh flat-leaf parsley
- One cucumber
- ½ cup of diced red onion
- ¾ pound of feta cheese
A quick note: I once found myself without a lemon, so a splash of white-wine vinegar stepped in admirably as a substitute for the lemon juice. Don’t be afraid to improvise!
The Method: Easy Steps to a Delicious Meal
Step 1: Roasting the Shrimp
I opt for frozen shrimp for convenience, allowing them to defrost in the refrigerator for a few hours. Once thawed, I pat them dry and toss them with olive oil, salt, and pepper.
They then go onto a foil-lined pan and into my toaster oven, roasting at 400 degrees Fahrenheit. While the recipe suggests six minutes, I often let them go just a touch longer for that perfect tenderness.
Step 2: Cooking the Orzo and Chopping Veggies
While the shrimp roasts, I cook the orzo according to package directions. After draining, a light spray of olive oil keeps it from sticking. This is also the perfect time to get all those vibrant vegetables ready: chop the red onion, cucumber, parsley, dill, and green onion.
Step 3: Crafting the Dressing
The dressing for this dish is incredibly simple, yet packed with flavor. Just whisk together white wine vinegar (or lemon juice), olive oil, salt, and pepper.
Step 4: Bringing It All Together
Finally, it’s assembly time! Pile the cooked orzo, roasted shrimp, chopped veggies, crumbled feta, and fresh herbs into a large serving bowl. Pour the dressing over everything and toss gently to combine.
This dish is fantastic served warm and freshly mixed, but it also shines after a night in the fridge, allowing the flavors to meld beautifully.
Versatility is Key
One of the greatest strengths of this recipe is its adaptability. As a mom, I’ve often tweaked it to suit the palates of my toddler and preschooler.
Need more veggies? Toss in some red peppers or tomatoes!
For myself, I often serve a generous scoop over a bed of fresh spinach or arugula for an extra boost of greens.
Ina Garten’s roasted shrimp and orzo isn’t just a meal; it’s a solid foundation for a filling, nutritious, and undeniably delicious weeknight dinner that the whole family will enjoy.