Orzo and Shrimp Salad with Asparagus

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!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 302 Calories

Ingredients

• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• salt and pepper to taste
• 2 quarts water
• 2 green onions, chopped
• 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
• 2 tablespoons minced fresh basil
• 2 tablespoons extra-virgin olive oil
• 8 ounces orzo pasta
• 2 teaspoons honey mustard
• 12 extra-large shrimp
• 1 tablespoon white balsamic vinegar

Recipe Instructions

Step 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.

Step 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.

Step 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.