Orzo and Shrimp Salad with Asparagus |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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! 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 |
Directions:
1. 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.
2. 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.
3. 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. Chill for 2 hours.
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