Lemony Orzo Salad with Shrimp and Asparagus
Recipe and photo by Leslie Dabney
Lemony Orzo Salad with Shrimp and Asparagus
- Yield: Serves 6
Description
It’s June, and asparagus is still plentiful at our farmers’ markets just as cherry tomatoes are coming in! These—plus some shrimp—inspired recipe writer Leslie Dabney @vineyardmomliving to create this delicious orzo pasta salad with its yummy lemon vinaigrette.
Ingredients
- 1 pound orzo pasta
- 1 bunch fresh asparagus, tough bottom discarded and cut into 2-inch pieces
- Extra virgin olive oil
- 1 pound uncooked shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups heirloom cherry tomatoes, cut in half
- Lemony Vinaigrette (recipe below)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
Lemony Vinaigrette
- 1 tablespoon lemon zest
- 1/3 cup lemon juice
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Instructions
Cook the pasta and asparagus: Follow package directions for cooking the orzo pasta. In the last 2 minutes of cooking, add asparagus pieces to the boiling water with the orzo. Drain pasta and asparagus well. Transfer to a large bowl, drizzle with a little olive oil, toss, and set aside
Cook the shrimp: In a medium-size skillet, heat 1 tablespoon olive oil on medium high heat. Add shrimp and sprinkle with salt and pepper. Cook shrimp for 3 minutes, turn, and cook for another 2 minutes. Set cooked shrimp aside on a plate and allow to cool slightly while you make the vinaigrette (recipe below).
Compose the salad: Add cooked shrimp and cut tomatoes to the bowl with the orzo and asparagus. Add ¾ of the vinaigrette and toss to combine. Cover bowl and place in the refrigerator for 20 minutes. After 20 minutes, add the remaining vinaigrette to the bowl and toss. Adjust seasoning if needed. Top the orzo salad with fresh parsley and chives. Serve.
To make the vinaigrette
Combine lemon zest, lemon juice, mustard, thyme, salt, and pepper in a mason jar. Close tightly with a lid and shake to combine. Add ½ cup extra virgin olive oil and shake until combined and smooth. Makes about 1 cup
Notes
Wine Pairing Suggestions: 2023 Sakura Wines Pinot Grigio and Charles R Vineyards 2022 Chardonnay
- Category: Salad
