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  1. Orzo and Shrimp Salad with Asparagus

Orzo and Shrimp Salad with Asparagus

This simple dish is perfect for a summer picnic, and can be doubled easily. Meal prep is especially easy with Vital Choice wild Oregon Pink Shrimp, which are pre-cleaned and cooked. Or, use Vital Choice Pacific Spot Prawns, which take only a few minutes to cook. Orzo is rice-shaped pasta from Italy. If you prefer, use orechiette (ear-shaped), tortellini or another small, shaped pasta. Adapted from a recipe by Foxflairfarm, found at allrecipes.com.

Orzo and Shrimp Salad with Asparagus

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 2 hours
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Ingredients

  • 1 pound pre-cooked Vital Choice Oregon Pink Shrimp, thawed or 16 raw Vital Choice Spot Prawns, shelled
  • 1 clove garlic, minced
  • 4 tablespoons Vital Choice organic extra virgin olive oil, divided
  • 2 quarts water
  • 8 ounces orzo or orechiette pasta
  • 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • 1 tablespoon Vital Choice balsamic vinegar
  • 2 green onions, chopped
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons honey mustard
  • 2 tablespoons minced fresh basil
  • Sea salt and organic black pepper, to taste

Instructions

  1. Cook the garlic in 2 tablespoons of olive oil in a skillet over medium heat, stirring frequently to keep the garlic from browning. Add shrimp for 30 seconds, remove from heat and cool. (If using shelled Spot Prawns, cook until just opaque, about 4 minutes.)
  2. Bring water to a boil over high heat. 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.
  4. In a separate bowl, whisk the vinegar, lemon juice, mustard and basil until incorporated.
  5. Pour dressing over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.
Serves: Serves 4