Summer Orzo with Shrimp


This dish is a light mix of petite pasta, grilled shrimp, fresh summer vegetables and herbs. I skewered and grilled the shrimp on our indoor grill after basting with olive oil to keep preparation simple. Any of your favorite herbs and vegetables will work of course and sliced fresh avocado would be an amazing addition.


Summer Orzo with Shrimp

1/2 cup plus 2 tbsp olive oil, divided
4 cups fresh corn kernels (about 6 ears), or frozen whole-kernel corn
4 garlic cloves, minced
1 (16 oz) package orzo pasta, cooked according to package directions, drained and cooled
1 yellow pepper, chopped
1 pint cherry tomatoes, halved
1/4 cup chopped fresh basil
2 large green onions or shallots, minced
3 tbsp red wine vinegar or balsamic
1 large lemon, juiced and zested
2 tsp salt
2 tsp pepper
2 cups grilled shrimp

In large skillet over high heat, add 2 tablespoons oil and corn and sauté 3 minutes. Add garlic and cook 2 minutes more. Let cool.

In large bowl, combine corn, cooked orzo, yellow peppers, tomatoes, basil and stir well. In a medium bowl, combine onions, 1/2 cup olive oil, vinegar, lemon juice and zest, salt and pepper; whisk to combine. Pour dressing over salad and toss well. Top with shrimp and extra lemon citrus if you like. Salad can be made up to 6 hours in advance and refrigerated. Serve cold or at room temperature. (Recipe inspired by Country Living Magazine.)


I love summer in a bowl, don’t you?


1 Comment

  1. Pingback: Weekend Wandering | What I Loved This Week| Living Well Spending Less

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