Dill, shrimp and a hint of vinegar shine in this light, veggie-filled dish.

Source: Midwest Living


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Thaw shrimp, if frozen. In a large saucepan, bring 2 quarts water to boiling. Add asparagus and cook 2 minutes or until tender but still firm. Reserving water in saucepan, remove asparagus with a slotted spoon and transfer to a bowl of ice water. Return water in saucepan to boiling. Add orzo and cook, uncovered, for 9 to 11 minutes or until al dente. Drain, reserving ½ cup pasta water.

  • Meanwhile, peel and devein shrimp. (Leave tails on if desired.) Rinse shrimp; set aside. In a large skillet, heat olive oil over medium heat. Add shrimp, onion and garlic; cook and stir 3 minutes or until shrimp are opaque.

  • Stir in vinegar, salt, dillweed and pepper. Add tomatoes, peas, pasta, reserved pasta water and asparagus. Cook and gently stir until heated through.

Shrimp shopping*

Larger, pricier shrimp mean fewer to peel. Smaller shrimp give you more crustaceans for your money but add prep time. If using shrimp that's pre-cooked, add to skillet with the sauce and just heat through.


Serve warm out of the skillet or cold as a pasta salad.

Nutrition Facts

371 calories; fat 10g; cholesterol 183mg; saturated fat 1g; carbohydrates 40g; mono fat 6g; poly fat 1g; insoluble fiber 4g; sugars 3g; protein 31g; vitamin a 760.1IU; vitamin c 19.6mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 4.2mg; vitamin b6 0.2mg; folate 124.9mcg; sodium 631mg; potassium 719mg; calcium 107mg; iron 3.4mg.