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Shrimp Pasta Salad with Veggies

Orzo Pasta Salad with Asparagus Shrimp and Cherry Tomatoes

 

Orzo Pasta Salad with Asparagus Shrimp and Cherry Tomatoes
 
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Ingredients
  • 1 ½ -2 lbs. of medium shrimp
  • 1 bundle of fresh asparagus, washed and just use the tips (no longer than 6”)
  • 1 pt. of cherry tomatoes, halved
  • 2-3 c. cooked multi-color orzo pasta
  • Olive oil
  • Worcestershire sauce
  • Italian dressing
  • Salt/black pepper/garlic powder
  • Parmesan cheese
Instructions
  1. Prep the asparagus. You want just the tips and part of the stem. I like 3-4” long.
  2. Also prep cherry tomatoes.
  3. Place the veggies in a large bowl. Season with salt, black pepper and garlic powder. Also drizzle with some olive oil and some of the Italian dressing. Mix well. Set aside.
  4. In skillet, put some olive oil in bottom. Season shrimp and sauté them in the hot oil. Cook until pink.
  5. Meanwhile, in large pot, bring some water to boil and add salt and olive oil. Add orzo and cook until tender. Does not take very long.
  6. When the shrimp are done, pour over the veggies. Mix well and cover with foil. You want the steam to sort of cook the asparagus.
  7. When the pasta is done, add the amount you like to the shrimp mixture. Mix well.
  8. Season to taste. Add about ¼ c. Worcestershire sauce and drizzle more olive oil and add the Italian dressing to make it sort of moist. Do not make soggy.
  9. Mix well and immediately cover with foil. The heat from the shrimp and pasta will help soften up the asparagus.
  10. When ready to eat, just remove foil and mix again. You can sprinkle with parmesan cheese if you like.
 

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