mywedding Recipe of the Week: Orzo and Shrimp Salad with Asparagus

orzo and shrimp salad with asparagus

Looking for something light and refreshing? Try this delightful salad from our friends at allrecipes! 

 

Ingredients:

  • 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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