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

orzo-and-shrimp-salad-with-asparagus-copy

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.
about the author
Sarah Sarah has been editing the blog at mywedding for four years. She enjoys watching classic movies, spending money on eyeliner that she never wears, and convincing brides to write thank you notes.

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