Orzo, asparagus and shrimp salad

Orzo, asparagus and shrimp salad

  • Prep: 2 hr
  • Cook Time: 13 min
  • Total: 2 hr 13 min
  • Serving: 4-6 People

This recipe for orzo, asparagus, and shrimp salad is easy to make, easy to double, and easily the prettiest thing you'll make for dinner.


  • 3/4 pound shrimp shelled and deveined, shells reserved (larger shrimp are easier to shell and devein)
  • 1 clove garlic, minced
  • 4 tablespoons olive oil, divided
  • 1/2 orzo pasta
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 green onions, thinly sliced
  • 1 tablespoon white balsamgaric vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons honey mustard
  • 2 tablespoons minced fresh basil
  • Kosher salt and pepper to taste


  1. In a skillet over medium heat, heat 2 tablespoons of olive oil.
  2. Sauté the shrimp and garlic, stirring frequently to prevent the garlic from browning.
  3. When shrimp are cooked through, remove from heat, and cool.
  4. Bring a pot of water to a boil. Add shrimp shells and boil for 5 minutes; then strain out shells and discard.
  5. Add 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 and rinse in cold water.
  6. Toss pasta and asparagus with 2 tablespoons of olive oil, shrimp, and green onions until evenly coated.
  7. In a separate bowl, whisk the vinegar, lemon juice, mustard, and basil. Toss with pasta mixture, season to taste with salt and pepper.
  8. Chill for 2 hours before serving.


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