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

SERVINGS

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Servings
 

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

  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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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2007 by Tat
This was a wonderful recipe. Will definately use often. I added an anchovy and pepper flakes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2007 by Erin B.
This is an excellent dish! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
Photo by FOXLAIRFARM
Cooking Level: Expert
Home Town: Newtown, Pennsylvania, USA
Living In: Lewes, Delaware, USA
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Nutritional Information
Orzo and Shrimp Salad with Asparagus

Servings Per Recipe: 6

Amount Per Serving

Calories: 305

  • Total Fat: 10.8g
  • Cholesterol: 86mg
  • Sodium: 177mg
  • Total Carbs: 34.1g
  •     Dietary Fiber: 3g
  • Protein: 18.6g

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