Shrimp and Orzo Salad

Prepare the orzo following the instructions on the package. Once cooked, drain it using a strainer and rinse it with cold water to cool it down.

To make the dressing, mix together in a small bowl 1/4 cup of extra virgin olive oil, 2 tablespoons of grated Parmesan cheese, 1/4 teaspoon of garlic powder, 3 tablespoons of lemon juice, and a pinch of salt and pepper in a small bowl. Stir until well combined.

Heat a medium skillet over medium heat and drizzle in a tablespoon of extra virgin olive oil. Trim the tough ends off the asparagus, slice it into 1-inch pieces, and add the chopped asparagus to the skillet, sautéing until slightly tender. Set the cooked asparagus aside in a large bowl.

Peel, devein, and remove the tails from the shrimp, then pat them dry and season both sides with salt and pepper.

In the same skillet used to sauté the asparagus, sauté the shrimp in a tablespoon of extra virgin olive oil for a couple of minutes on each side. Add the cooked shrimp to the bowl with the asparagus and set aside.

Combine orzo in the bowl with the shrimp and asparagus. Stir in the peas.

Add chopped parsley and dressing, then toss everything together until well combined.

Chill then serve. Enjoy!

Don't miss my new recipes on: Sauteed Vegetables with Herbs & Parmesan