This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Parsley - the jewel of herbs, both in the pot and on the plate." -Albert Stockli, Chef and Author
This pasta salad is great. It has all the rich, buttery garlic flavor that you want in a shrimp scampi recipe but since it's chilled it's perfect for a hot summer day. Combining the garlic and olive oil in the pan at a bit lower roasting temperature along with the shrimp and tomatoes will keep it from turning too brown and creates a mellow umami flavor. The butter simply melted into the salad at the end provides the rich flavor of scampi.
Whole wheat and gluten free orzo was always a dream of mine and lately that dream has come true. You might have to search for them or you can easily purchase both online now: gluten free orzo | whole wheat orzo
Both take a little longer to cook and require checking for doneness frequently, but the result is really worth it. The pasta has a bit more texture and bite and is fantastic in both hot and cold pasta dishes.
Servings: 2 | Serving size: about 3 cups
Cooking time: 45 minutes (does not include chilling time)
This recipe can easily be multiplied and keeps well, tightly covered in the refrigerator.
|8 ounces||fresh asparagus spears|
|4 ounces||whole wheat or gluten free orzo pasta|
|4 ounces||carrot (peeled and diced)|
|4 tsp.||olive oil|
|4 small cloves||garlic (thinly sliced)|
|6 ounces||grape or cherry tomatoes|
|8 ounces||large shrimp (peeled and deveined)|
|2 tsp.||unsalted butter|
|2 Tbsp.||Italian parsley (minced)|
|1 Tbsp.||fresh chives (minced)|
|to taste||fresh ground black pepper|
Place a large skillet in the oven and preheat to 325°F.
Place the 4 quarts water in a large sauce pan over medium-high heat.
When the water is just ready to boil, reduce the heat to medium and add the asparagus spears. Blanch for 6 minutes and remove.
Place the asparagus on a cutting board, and after they have cooled slightly cut the asparagus into 1/2 inch long pieces. Place them in a large mixing bowl with the diced carrots.
Increase the heat to high, and when the water boils, add the orzo.
When the water begins boiling, add the pasta and cook for about 6 to 7 minutes (or according to package directions) until just done.
While the pasta is cooking, place 4 teaspoons olive oil in the skillet in the oven.
Add the tomatoes and garlic, toss well, and return the pan to the oven.
Roast the tomatoes for 6 minutes, stirring occasionally, and add the shrimp to the skillet.
Return the pan to the oven and roast the shrimp and tomatoes for 5 minutes.
Use tongs to turn the shrimp over to roast evenly, return the pan to the oven, and roast for another 5 minutes.
Drain the pasta and shake well to remove the excess water.
Add the hot pasta, butter, salt, and parsley to the bowl with the asparagus and carrots. Fold together gently.
Add the cooked shrimp, tomatoes, and garlic to the mixing bowl. Fold together gently.
Serve topped with the chives and fresh ground black pepper.
Serving size = about 3 cups
Servings = 2
Amount Per Serving
|Calories 458||Calories from Fat 144|
|% Daily Value|
|Total Fat 16g||25%|
|Saturated Fat 4g||20%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 56g||19%|
|Dietary Fiber 11g||44%|
|Vitamin A 220%||Vitamin C 30%|
|Calcium 15%||Iron 30%|
|Vitamin K 126mcg||Potassium 656mg|