Orzo and Shrimp Salad with Asparagus

31 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    2 h 40 m
FOXLAIRFARM
Recipe 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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Ingredients

Adjust Servings

Original recipe yields 6 servings

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 (31)

Rate This Recipe
Jenn L
54

Jenn L

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 dinner, super easy to prepare, gorgeous presentation and doesnt matter what temperature its served at, so its ideal for a get together. I did not cut up the shrimp or even go through the process of shelling and flavoring the pasta with the shrimp. I did, however, cook the asparagus in the same water as the pasta. For the commenter below who said their asparagus turned brown, they need to remove it from the water when its cooked and immediately put it into cold water to stop the cooking process, it wont brown if it gets shocked immediately. For depth I added some sliced grape tomatoes and some sliced black olives, and now that I've tried it both warm and cold... the flavors really come out after its been chilled overnight! When I do it again I might consider adding some small cubes of cheese, but depends what I have on hand. Try this, you won't be disappointed!

Diva Chef
35

Diva Chef

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 Father's Day cookout. I'll definitely be making this again.

PINEAPPLEAUTO
23

PINEAPPLEAUTO

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 orzo in. Seemed to work just fine. This is a keeper...will make it again! Tastes excellent leftover too!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 302 cal
  • 15%
  • Fat
  • 10.8 g
  • 17%
  • Carbs
  • 33.5 g
  • 11%
  • Protein
  • 18.6 g
  • 37%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

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