-
-
My review
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!"
Added to shopping list.
Go to shopping list.
Ingredients
2 h 40 m servings 302 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 302 calories; 10.8 g fat; 33.5 g carbohydrates; 18.6 g protein; 86 mg cholesterol; 112 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5382 Ratings
-
-
-
-
-
Most helpful positive review
7/26/2008
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
5/1/2011
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...
Most helpful
Most positive
Least positive
Newest
7/26/2008
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...
6/18/2007
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...
6/26/2007
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...
5/25/2010
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 ...
8/6/2007
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...
6/29/2007
This was a wonderful recipe. Will definately use often. I added an anchovy and pepper flakes when sauting the shrimp. Nice addition in flavor
6/11/2009
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 ...
7/11/2007
this was really good and easy to make. i used acini de pepe instead, added more garlic and fresh peas and it was wonderful.