I've been making this simple Ina Garten recipe for almost 20 years. It's easy, nutritious, and a total crowd-pleaser.

I love making Ina Garten's roasted shrimp and orzo recipe.Lauren Finney HardenI've been making Ina Garten's roasted shrimp and orzo for the past 20 years.The dish only requires a few ingredients and comes together quickly.It's filling, nutritious, and easily customizable for weeknight dinners the whole family can enjoy.I grew up watching the Food Network and always loved Ina Garten for her laid-back attitude and approach to cooking. When I was a 20-something in New York City, I relied on her recipes to transport me to other destinations without ever leaving my apartment.For example, I found her roasted shrimp and orzo recipe nearly 20 years ago and have been making it ever since. These days, it's a go-to for feeding my family of four a quick, nutritious, and delicious meal.I love its simplicity, fresh flavors, and the fact that it's always a crowd-pleaser. Here's how I make it.The recipe only requires a few ingredients.Lauren Finney HardenTo make Garten's roasted shrimp and orzo recipe, which serves six, I grabbed:Kosher saltOlive oil¾ pound of orzo pasta½ cup of freshly squeezed lemon juiceFreshly ground black pepper2 pounds of shrimp, peeled and deveined1 cup of minced scallions1 cup of chopped fresh dill1 cup of chopped fresh flat-leaf parsleyOne cucumber½ cup of diced red onion¾ pound of feta cheeseAfter gathering my ingredients, I realized I forgot to buy a lemon, so I substituted it with white wine vinegar.I started by roasting the shrimp.Lauren Finney HardenI used frozen shrimp for convenience, and let them defrost in the fridge for a few hours before cooking. Once I took them out, I patted them dry and tossed them in olive oil, salt, and pepper.I spread them out on a pan with foil and roasted them in my toaster oven at 400 degrees Fahrenheit. The recipe says to do this for six minutes, but I did it just a little bit longer.Then, I cooked the orzo while I chopped my veggies.Lauren Finney HardenI cooked the orzo according to the package directions, drained it, and sprayed it lightly with olive oil to prevent it from sticking together.While that was cooking, I chopped the red onion, cucumber, parsley, dill, and green onion.Next, I made the dressing.Lauren Finney HardenTo make this super simple dressing, I mixed white wine vinegar, olive oil, salt, and pepper together.I piled everything into a serving bowl.Lauren Finney HardenI piled the orzo, shrimp, veggies, feta, and herbs on top of the dressing and tossed them all together.I often make this recipe the day I eat it, and it tastes amazing when it's warm and freshly mixed. However, it's also fantastic once the flavors have had a little while to marinate, so sometimes, I let it sit in the fridge overnight.I love how versatile this recipe is.Lauren Finney HardenOne of my favorite things about this recipe is that it can easily be modified. As a mom, I've changed the recipe up to suit the tastes of my toddler and preschooler. For example, if I want them to eat more veggies, I'll toss in whatever I have on hand — like red peppers or tomatoes. And, I usually pile a scoop of this over spinach or arugula for myself, for an easy boost of greens.Overall, this recipe is such a solid base to work from — and one of the easiest ways to get a filling, nutritious weeknight meal on the table that my kids will enjoy.Read the original article on Business Insider

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