Orzo and Shrimp Salad with Asparagus

Orzo and Shrimp Salad with Asparagus

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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Ingredients

2 h 40 m servings 302 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 39
  1. 63 Ratings

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Most helpful positive review

Fantastic! I made a few twists because I didnt have orzo on hand, white balsamic or fresh basil so I used Orchette, regular balsamic and some dried basil. This was a HIT with my guests for dinn...

Most helpful critical review

This was far to bland for me. I was hoping for a recipe similar to an orzo and shrimp salad a work friend makes that is exceptional. I doctored this one up with dill, 2 TBS of prepared pesto, a...

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Fantastic! I made a few twists because I didnt have orzo on hand, white balsamic or fresh basil so I used Orchette, regular balsamic and some dried basil. This was a HIT with my guests for dinn...

Fantastic dish! I used whole 90-110 count shrimp, rather than cutting up the larger, more expensive extra large size. The dressing is light, yet flavorful. It received rave reviews at our Fat...

What a great recipe! I actually tripled it for a family reunion and people just raved about it. I forgot to save the shrimp shells so I just added some Old Bay to the water that I cooked the o...

This was just ok for us. I followed the recipe as closely as I could w/what I had available: I did not have white balsamic vinegar (nor did my grocery store) and I used dried basil. As it is ...

This was good, but not great. I made the mistake of preparing this a day ahead. The asparagus was so pretty, but hours later the dressing caused it to marinate and brown. I will make again, b...

This was a wonderful recipe. Will definately use often. I added an anchovy and pepper flakes when sauting the shrimp. Nice addition in flavor

This is one of my staple recipes I use when having company over. It's very quick to make, and such a nice side dish to any bbq for a summer get together. I follow the recipe pretty closely, the ...

this was really good and easy to make. i used acini de pepe instead, added more garlic and fresh peas and it was wonderful.

I made this for work, and it was an instant hit! I added cherry tomatoes and cilantro - YUMMY!!

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