garlic shrimp & orzo salad recipe
Awarded by Country Woman's Magazine Grand Prize recipe in the "Pass the Pasta" Contest. An easy entree that’s ready in a dash. A lite salad dressing beautifully coats Orzo pasta, shrimp and colorful veggies for a flavorful meal. Feel free to add other favorite veggies—like asparagus and green beans— Make as a side dish or serve with rolls or pita bread. Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
prep time
25 Min
cook time
10 Min
method
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yield
4 serving(s)
Ingredients
- 1 pound uncooked large shrimp, peeled and deveined
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup white wine
- SALAD
- 3/4 cup uncooked orzo pasta
- 1 medium tomato, seeded and chopped
- 1 small green bell pepper, chopped
- 1/2 cup cucumber, seed and chopped
- 1/4 cup red onion, chopped
- 1 can 2-1/4 oz black olives, diced
- 2 tablespoons lemon juice, fresh
- 1 tablespoon olive oil, light
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
How To Make garlic shrimp & orzo salad recipe
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Step 1In a large bowl, combine the first five ingredients; toss to coat. Refrigerate, covered, up to 30 minutes.
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Step 2Heat a large skillet over medium-high heat. Using a slotted spoon, remove shrimp from marinade, add shrimp to skillet; cook and stir 2 minutes. Add wine; cook and stir 1-2 minutes longer or until shrimp turn pink. Remove to a shallow dish; refrigerate, covered, until cold.
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Step 3Cook orzo according to package directions. Drain; rinse with cold water. Transfer to a large bowl. Add vegetables, cilantro, chilled shrimp and olives if desired. In a small bowl, whisk the remaining ingredients until blended. Drizzle over salad; toss to coat. Refrigerate until serving.
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