Crispy Shrimp Saganaki with Charred Orzo & Roasted Romanesco

Ingredients

• 1 1/2 lbs large wild shrimp, peeled & deveined, about 24 shrimp
• 1 1/2 cups whole wheat orzo pasta, dry
• 4 cups fresh romanesco florets, or broccoli
• 5 tbsp extra virgin olive oil, divided
• 1 can (14 oz) san marzano tomatoes, crushed, no sugar added
• 3/4 cup crumbled feta cheese, good quality
• 4 cloves garlic cloves, minced
• 1 whole lemon, zest & juice
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• to taste pinch sea salt & black pepper
• 2 tbsp fresh dill, chopped

Instructions

1. 1

   Preheat oven to 425°F. Toss romanesco with 1 1/2 tbsp olive oil, salt, and pepper. Spread on baking sheet and roast for 20 minutes until charred.

2. 2

   Bring salted water to boil. Cook orzo according to package directions (usually 11-13 minutes). Reserve 1 cup pasta water, then drain.