Orzo and Shrimp Salad with Asparagus recipe
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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
Nutrition Info
- 302.2 caloriescarbohydrate: 33.5 gcholesterol: 86.2 mgfat: 10.8 gfiber: 2.9 gprotein: 18.6 gsaturatedFat: 1.6 gservingSize: -sodium: 111.9 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Orzo and Shrimp Salad with Asparagus
Directions
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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. Chill for 2 hours.