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Orzo and Shrimp Salad with Asparagus

SUBMITTED BY: FOXLAIRFARM PHOTO BY: FOXLAIRFARM

"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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Read Reviews (7)

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PREP TIME	20 Min
COOK TIME	20 Min
READY IN	2 Hrs 40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.

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REVIEWS

Reviewed on Jun. 18, 2007 by Diva Chef

Fantastic dish! I used whole 90-110 count shrimp, rather than cutting up the larger, more... MORE

Reviewed on Jun. 26, 2007 by PINEAPPLEAUTO

What a great recipe! I actually tripled it for a family reunion and people just raved about... MORE

Reviewed on Jul. 11, 2007 by jillbean

this was really good and easy to make. i used acini de pepe instead, added more garlic and... MORE

Reviewed on Jun. 29, 2007 by Tat

This was a wonderful recipe. Will definately use often. I added an anchovy and pepper flakes... MORE

Reviewed on Sep. 27, 2007 by Erin B.

This is an excellent dish! MORE

Reviewed on Aug. 6, 2007 by will b.

This was good, but not great. I made the mistake of preparing this a day ahead. The... MORE

Reviewed on Jul. 26, 2008 by Jenn L

Fantastic! I made a few twists because I didnt have orzo on hand, white balsamic or fresh... MORE

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Recipe Submitter:

FOXLAIRFARM

	Cooking Level: Expert Home Town: Newtown, Pennsylvania, USA Living In: Lewes, Delaware, USA
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