Crispy Shrimp Saganaki with Charred Orzo & Roasted Romanesco

Ingredients

• 1.5 lbs Large wild shrimp, peeled & deveined, about 24 shrimp
• 1.5 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
• 0.75 cup Crumbled feta cheese, good quality
• 4 cloves Garlic cloves, minced
• 1 whole Lemon, zest & juice
• 1 tsp Dried oregano
• 0.5 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 1.5 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.