Saladsbellyfull5.0
Orzo Salad {with Shrimp and Asparagus}
This Orzo Salad screams springtime with orzo pasta, juicy shrimp, sweet cherry tomatoes, beautiful ripe asparagus, all tossed in a bright lemon dressing.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- skillet
- pan
📝 Preparation Steps
1
Cook orzo according to package directions, al dente.
2
In the meantime, in a large mixing bowl, combine lemon juice, lemon zest, mustard, thyme, salt, and pepper; whisk. While whisking, slowly add the 1/2 cup olive oil. Whisk until combined and smooth. (Reserve 2 tablespoons.)
lemon zest2 teaspoonsteaspoon salt1/4salt, pepper, and cayenne (, to taste)
3
Drain orzo completely and toss in the large bowl with the most of the vinaigrette. Set aside.
4
In a large nonstick skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add asparagus and reserved 2 tablespoons vinaigrette; cook for about ⏱️ 2 minutes, stirring frequently.
5
Sprinkle the shrimp with salt, pepper, and cayenne to taste; add to the pan. Cook for another ⏱️ 3 minutes until shrimp are pink and opaque, and asparagus is tender. Add in the garlic and cook until fragrant, about ⏱️ 20 seconds. Remove from the heat and toss in the cherry tomatoes.
shrimp (, peeled and deveined)1 poundteaspoon salt1/4salt, pepper, and cayenne (, to taste)garlic (, minced)2 clovescherry tomatoes (, halved)1 cup
6
Add mixture to the bowl of orzo and toss to combine. Taste and adjust seasoning, if necessary.
7
Serve warm or cold and enjoy!
Nutrition Facts
calories
448 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
4 g
sugar Content
4 g
sodium Content
611 mg
protein Content
24 g
cholesterol Content
191 mg
carbohydrate Content
43 g
saturated Fat Content
3 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...