Orzo and Shrimp Salad with Asparagus

JasiBella

12 extra-large shrimp
1 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

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.

6 servings

Total Fat 10.8g 17 %
Saturated Fat 1.7g 8 %
Cholesterol 86mg 29 %
Sodium 177mg 7 %
** Potassium 394mg 11 %
Total Carbohydrates 34.1g 11 %
Dietary Fiber 3g 12 %
Protein 18.6g 37 %
** Sugars 4.3g
** Vitamin A 12 %
** Vitamin C 23 %
** Calcium 8 %
** Iron 34 %
** Thiamin 13 %
** Niacin 36 %
** Vitamin B6 11 %
** Magnesium 21 %
** Folate 102%

JasiBella

12 extra-large shrimp
1 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

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.

6 servings

Total Fat 10.8g 17 %
Saturated Fat 1.7g 8 %
Cholesterol 86mg 29 %
Sodium 177mg 7 %
** Potassium 394mg 11 %
Total Carbohydrates 34.1g 11 %
Dietary Fiber 3g 12 %
Protein 18.6g 37 %
** Sugars 4.3g
** Vitamin A 12 %
** Vitamin C 23 %
** Calcium 8 %
** Iron 34 %
** Thiamin 13 %
** Niacin 36 %
** Vitamin B6 11 %
** Magnesium 21 %
** Folate 102%

JasiBella

Whoops... forgot to list the cals.. Calories: 305