Roasted Shrimp and Orzo

To preface, I was not feeling very good when I made this, so I didn't take any pictures while cooking :(
If you like dill and lemon (two of my favorites), you will probably like this recipe. You could make this without the shrimp, or sub tofu or chicken.

Ingredients:

-¾ pound orzo pasta

-½ C freshly squeezed lemon juice (3 large lemons)

-½ C EVOO

-Some kosher salt & fresh ground black pepper

-1 lb shrimp, peeled and deveined

-1 C chopped fresh dill

-1 hothouse cucumber, seeded, and medium diced

-1/8-1/4 C finely diced red onion

-¾ pound good feta cheese, large dice

Steps:

(Preheat oven to 400)

1. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. 

2. While orzo is cooking, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes in oven, until the shrimp are cooked through, but not overcooked.   

3. Once orzo is done, drain and pour into a large bowl. 

4. Whisk together the lemon juice, 1/2 cup olive oil, 1 tsp salt and 1 tsp of pepper. Pour over the hot pasta and stir well.

5. Add the shrimp to the orzo and then add the dill, cucumber, onion. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.