Think Beyond the Big Box...

Orzo and Shrimp and Pasta with Asparagus

The spring months bring farmers markets and seasonal vegetables, with asparagus being amongst the first vegetables to harvest. This simple salad is healthy and has the added benefit of being seasonal as well.

Prep Time: 20 Min

Ready In: 2 Hr 40 Min

Cook Time: 20 Min

6 Servings

12 extra-large shrimp

2 clove garlic, minced

2 tablespoons extra-virgin olive oil

2 quarts water

8 ounces orzo pasta

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

2 tablespoons extra-virgin olive oil

2 green onions, chopped

1 tablespoon white balsamic vinegar

1 tablespoon fresh lemon juice

2 teaspoons honey mustard

2 tablespoons minced fresh basil

Salt and pepper to taste

 

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″ pieces.

 

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