Tuesday, April 26, 2011

roasted shrimp and orzo

After following up a cream cheese laden Panera bagel breakfast with a bacon mac and cheese monstrosity for lunch, I decided a nice light springtime dinner was in order. I've been meaning to make this Barefoot Contessa recipe for a while now, but it didn't seem right until warm weather hit. The dish can be eaten immediately, or chilled as a fresh pasta salad; I opted for the latter and am so glad I did. The only change I made was using 1.5 pounds of shrimp versus the suggested 2 pounds (I'm not made of money!) and I didn't miss the extra shrimp at all. This was such a cool, refreshing, and also filling dinner that I will definitely repeat on another hot and sunny day.

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