• 6servings
  • 20minutes
  • 302calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C, E, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 extra-large shrimp

  2. 1 clove garlic, minced

  3. 2 quarts water

  4. 8 ounces orzo pasta

  5. 1 pound fresh asparagus, trimmed and cut into 1 inch pieces

  6. 2 tablespoons extra-virgin olive oil

  7. 2 green onions, chopped

  8. 1 tablespoon white balsamic vinegar

  9. 1 tablespoon fresh lemon juice

  10. 2 teaspoons honey mustard

  11. 2 tablespoons minced fresh basil

  12. salt and pepper to taste

Instructions Jump to Ingredients ↑

  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. 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. 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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