Sharon BrownAs summer rolls in, the dining table often transforms into a canvas of flavors and textures. What’s better than a dish that resonates with both simplicity and elegance? Pairing Barefoot Contessa’s Roasted Shrimp and Orzo with a crisp, zesty salad perfectly complements the richness of this seafood delight.
Consider enjoying it alongside a classic Italian Caprese salad, where fresh mozzarella, juicy tomatoes, and fragrant basil create a delightful juxtaposition of flavors. A chilled glass of Sauvignon Blanc can heighten the experience, balancing the richness of the shrimp while reflecting the sunny notes of summer.
I have always held a special affection for recipes that turn dining into an event, rather than just a daily chore. Roasted Shrimp and Orzo by Barefoot Contessa is one of those meals that makes my heart sing.
It’s not just about the ease of preparation. It’s about the joy of sharing a vibrant, tasty dish with loved ones. Whether you’re entertaining friends or enjoying a quiet family dinner, this meal serves up warmth and happiness in every bite. So, let’s dive into the beauty of this standout dish.
What is Barefoot Contessa Roasted Shrimp and Orzo?
Barefoot Contessa, hosted by Ina Garten, is a show that resonates with many home cooks for its charming simplicity and delicious recipes. Roasted Shrimp and Orzo exemplifies this ethos. Picture this: tender shrimp reflect warmth from the oven, nestled among soft, fluffy orzo.
Fresh herbs and lemon create a brightness that dances on your taste buds. It’s a dish that feels gourmet but is surprisingly accessible, making it a real winner for any home cook.
What is the Flavor Profile of This Dish?
The flavor profile of Roasted Shrimp and Orzo is nothing short of delightful. At first bite, the sweetness of the shrimp shines through, complemented by the delicate richness of the olive oil. The orzo absorbs all the luscious juices, marrying flavors beautifully. The fresh herbs—parsley and dill—add a bright and aromatic touch, giving the dish an uplifting finish.
Lemon juice serves as a refreshing burst, tying all the elements together in harmony. It balances the shrimp’s sweetness, making every forkful a pleasurable experience.
Why You’ll Love This?
There are countless reasons to love this dish. First, it’s effortless to prepare, making it ideal for busy weeknights. Second, the ingredients are accessible and affordable, yet they create a meal that feels sophisticated. You can whip it up in about 30 minutes, ensuring that you spend less time cooking and more time enjoying it.
If you’re looking for a dish that brings joy to your dinner table without the stress, this recipe is a perfect fit.
Ingredients
Before we begin, gather the following ingredients:
- 1/2 cup fresh lemon juice (approximately 3 lemons)
- 2 pounds (16 to 18 count) shrimp, cleaned and deveined
- Sea salt
- Premium extra virgin olive oil
- 1/4 cup capers, rinsed
- 1/2 cup diced red onion
- 1 hothouse cucumber, unpeeled, seeded, and diced into medium pieces
- 1 cup sliced scallions (both white and green parts)
- 1 cup roughly chopped fresh flat-leaf parsley
- 1 cup finely chopped fresh dill
- 3/4 pound quality feta cheese, cut into large cubes
- 1/2 cup pitted Kalamata olives, halved
- Coarsely cracked black pepper
- 3/4 pound orzo (small rice-shaped pasta)
Step-by-Step Instructions
Let’s get to the heart of the matter—the cooking! Follow this detailed guide to create your Barefoot Contessa Roasted Shrimp and Orzo.
Step 1: Prepare Your Ingredients
Start by prepping your ingredients. Rinse the shrimp under cool water and pat dry. Juice those fresh lemons, ensuring you eliminate any seeds. Chop the parsley and dill—fresh herbs add a burst of flavor.
Dicing the cucumber and red onion is next. This step creates a beautiful medley of colors and textures in the dish.
Step 2: Preheat and Roast the Shrimp
Preheat your oven to 400°F (200°C). On a large baking sheet, spread the shrimp evenly. Drizzle with olive oil, and sprinkle with sea salt and black pepper. Give them a good toss until they are well-coated.
Roast the shrimp for about 10-12 minutes or until they turn pink and opaque.
Step 3: Cook the Orzo
While the shrimp is roasting, bring a pot of salted water to a boil. Add the orzo and cook according to package instructions, usually around 8-10 minutes. Stir occasionally so it doesn’t stick.
Once cooked, drain the orzo and place it in a large bowl.
Step 4: Combine Ingredients
To the bowl of warm orzo, add the roasted shrimp directly from the oven, along with the capers, red onion, cucumber, scallions, parsley, and dill. Gently toss everything together to combine.
The warmth from the orzo will help the flavors meld beautifully.
Step 5: Dress the Dish
Add a generous splash of lemon juice and a good drizzle of olive oil over the mixture. Toss to ensure that each ingredient is coated in tangy goodness. If you like it cheesier, add the feta cubes and olives now.
Give everything another gentle toss to combine.
Step 6: Serve and Enjoy
Transfer your warm, flavorful creation to a serving platter. Garnish with extra herbs or lemon slices as desired. This dish is equally delightful served warm or at room temperature, making it incredibly versatile.
Tips & Tricks
Here are some helpful tips to ensure your Barefoot Contessa Roasted Shrimp and Orzo comes out perfectly:
- Don’t Overcook the Shrimp: Keep an eye on the shrimp as they roast. They cook quickly, and overcooking can lead to rubbery texture.
- Use Fresh Herbs: Fresh herbs make a noticeable difference. Dried herbs can’t provide the same vibrance.
- Make Ahead: You can prepare the orzo and chop the veggies ahead of time for a quicker assembly on the day of serving.
- Adjust the Squeeze: Play around with the lemon juice amount according to your taste. If you prefer a tangier kick, don’t hesitate to add more.
- Add Vegetables: Feel free to incorporate seasonal vegetables. Roasted asparagus or cherry tomatoes can add another layer of flavor.
Nutrition Information
barefoot contessa roasted shrimp and orzo recipe nutrition facts
How Can You Store This Barefoot Contessa Roasted Shrimp and Orzo?
If you end up with leftovers (which is rare in my house), don’t despair! Store any unused portions in an airtight container. Keep the dish in the refrigerator for up to three days.
To reheat, simply warm it gently on the stovetop, adding a splash of olive oil and lemon juice to refresh the flavors.
Ingredient Alternatives
If you’re missing some ingredients, here are some alternatives to consider:
- Shrimp: Chicken breast can replace shrimp. Cooked chicken takes on flavors well and makes for a hearty meal.
- Orzo: Quinoa provides a gluten-free option with a slightly different taste but offers similar heartiness.
- Feta Cheese: Goat cheese offers a tangy alternative that will still provide that creamy texture.
Barefoot Contessa Roasted Shrimp And Orzo Recipe
Equipment
- Baking sheet
Ingredients
- 1/2 cup fresh lemon juice approximately 3 lemons
- 2 pounds 16 to 18 count shrimp, cleaned and deveined
- Sea salt
- Premium extra virgin olive oil
- 1/4 cup capers rinsed
- 1/2 cup diced red onion
- 1 hothouse cucumber unpeeled, seeded, and diced into medium pieces
- 1 cup sliced scallions both white and green parts
- 1 cup roughly chopped fresh flat-leaf parsley
- 1 cup finely chopped fresh dill
- 3/4 pound quality feta cheese cut into large cubes
- 1/2 cup pitted Kalamata olives halved
- Coarsely cracked black pepper
- 3/4 pound orzo small rice-shaped pasta
Instructions
- Start by prepping your ingredients. Rinse the shrimp under cool water and pat dry. Juice those fresh lemons, ensuring you eliminate any seeds. Chop the parsley and dill—fresh herbs add a burst of flavor.
- Dicing the cucumber and red onion is next. This step creates a beautiful medley of colors and textures in the dish.
- Preheat your oven to 400°F (200°C). On a large baking sheet, spread the shrimp evenly. Drizzle with olive oil, and sprinkle with sea salt and black pepper. Give them a good toss until they are well-coated.
- Roast the shrimp for about 10-12 minutes or until they turn pink and opaque.
- While the shrimp is roasting, bring a pot of salted water to a boil. Add the orzo and cook according to package instructions, usually around 8-10 minutes. Stir occasionally so it doesn’t stick.
- Once cooked, drain the orzo and place it in a large bowl.
- To the bowl of warm orzo, add the roasted shrimp directly from the oven, along with the capers, red onion, cucumber, scallions, parsley, and dill. Gently toss everything together to combine.
- The warmth from the orzo will help the flavors meld beautifully.
- Add a generous splash of lemon juice and a good drizzle of olive oil over the mixture. Toss to ensure that each ingredient is coated in tangy goodness. If you like it cheesier, add the feta cubes and olives now.
- Give everything another gentle toss to combine.
- Transfer your warm, flavorful creation to a serving platter. Garnish with extra herbs or lemon slices as desired. This dish is equally delightful served warm or at room temperature, making it incredibly versatile.
Notes
- Don’t Overcook the Shrimp: Keep an eye on the shrimp as they roast. They cook quickly, and overcooking can lead to rubbery texture.
- Use Fresh Herbs: Fresh herbs make a noticeable difference. Dried herbs can’t provide the same vibrance.
- Make Ahead: You can prepare the orzo and chop the veggies ahead of time for a quicker assembly on the day of serving.
- Adjust the Squeeze: Play around with the lemon juice amount according to your taste. If you prefer a tangier kick, don’t hesitate to add more.
- Add Vegetables: Feel free to incorporate seasonal vegetables. Roasted asparagus or cherry tomatoes can add another layer of flavor.
Nutrition
Frequently Asked Questions
Conclusion
Barefoot Contessa’s Roasted Shrimp and Orzo is a dish bursting with flavors, freshness, and ease. Each bite transports you to a sunny Italian kitchen, where simplicity meets gourmet indulgence.
As you gather around the table with loved ones, this delightful meal invites stories, laughter, and shared joy. It’s perfect for any occasion, turning ordinary moments into cherished memories. So don that apron, channel your inner Ina Garten and enjoy every delicious bite of this wonderful dish!
