Shrimp Orzo with Roasted Vegetables
Looking for a fresh, colorful meal that's packed with flavor? This Shrimp Orzo with Roasted Vegetables combines tender roasted vegetables, bright lemon dressing, creamy feta, fresh basil, and perfectly cooked shrimp for an easy dish that's great for dinner, meal prep, or entertaining.
Originally inspired by an Ina Garten recipe, this version has been given a Louisiana twist with Merman's Revenge Cajun Seasoning, courtesy of our own Katherine Way. The result is a delicious fusion of Mediterranean flavors with just the right amount of Cajun kick!
Ingredients:
Roasted Vegetables
1 small eggplant, peeled and cut into ¾-inch cubes
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, diced
2 cloves garlic, minced
¼ tsp Merman's Revenge Cajun Seasoning
⅓ cup olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
Pasta
½ lb orzo (rice-shaped pasta)
Lemon Dressing
⅓ cup fresh lemon juice
⅓ cup olive oil
¼ tsp Merman's Revenge Cajun Seasoning
½ tsp kosher salt
½ tsp freshly ground black pepper
To Assemble
1 lb shrimp, peeled and deveined
4 scallions, finely sliced
¼ cup toasted pine nuts
¾ lb feta cheese, cut into small cubes
15 fresh basil leaves, sliced into thin ribbons (julienne)
Directions:
1. Cook your veggies.
Preheat your oven to 425°F (220°C).
Toss the eggplant, bell peppers, onion, garlic, olive oil, Merman's Revenge Cajun Seasoning, salt, and pepper together on a large sheet pan.
Roast for 40 minutes, turning the vegetables once halfway through, until they are tender and lightly caramelized.
2. Cook the orzo
While the vegetables roast, cook the orzo in salted boiling water for 7–9 minutes, or until tender.
Drain and transfer to a large serving bowl.
Add the roasted vegetables along with all the flavorful juices from the sheet pan.
3. Cook the shrimp
Season the shrimp lightly with Merman's Revenge Cajun Seasoning.
Cook in a lightly oiled skillet over medium-high heat for 2–3 minutes per side, or until pink and cooked through.
Set aside.
3. Make the dressing
Whisk together:
Lemon juice
Olive oil
Merman's Revenge Cajun Seasoning
Salt
Pepper
Pour over the warm pasta and roasted vegetables, tossing until everything is evenly coated.
4. Assemble
Allow the pasta mixture to cool slightly.
Fold in:
Cooked shrimp
Scallions
Toasted pine nuts
Cubed feta
Fresh basil
Serve at room temperature or slightly warm. (If served warm, the feta becomes wonderfully soft and creamy!)
