Orzo and Shrimp Salad with Asparagus

Name: Orzo and Shrimp Salad with Asparagus
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 12 extra-large shrimp; 1 clove garlic, minced; 2 tablespoons extra-virgin olive oil; 2 quarts water; 8 ounces orzo pasta; 1 pound fresh asparagus, trimmed and cut into 1 inch pieces; 2 tablespoons extra-virgin olive oil; 2 green onions, chopped; 1 tablespoon white balsamic vinegar; 1 tablespoon fresh lemon juice; 2 teaspoons honey mustard; 2 tablespoons minced fresh basil; salt and pepper to taste

⏱️ Ready in 40 min 🥄 Prep 20 min 🔥 Cook 20 min 👥 6 servings 👁️ 12 views

This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated!

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🔗 Recipe adapted from AllRecipes

#Salad #Stew #Under 1 Hour

📊 At a Glance

Prep 20 min

Cook 20 min

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 302

% Daily Value*

Total Fat 10.8g 14%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 112mg 5%

Total Carbohydrate 33.5g 12%

Dietary Fiber 2.9g 10%

Total Sugars 4g

Protein 18.6g 37%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Peel shrimp, reserving the shells.

In a skillet over medium heat, cook the garlic and shrimp in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning.

When shrimp are cooked through, remove from heat, cool and cut into 1/2-inch pieces.

Bring water to a boil in a Dutch oven over high heat.

Add shrimp shells, boil for 5 minutes, then strain out shells and discard.

Stir in the orzo and cook for 5 minutes.

Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes.

Drain into a mesh sieve, and rinse in cold water.

Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated.

In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil until incorporated.

Pour over pasta mixture and toss well; season to taste with salt and pepper.