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

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Ingredients

Directions

  • 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.

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  • 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.

Variation

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

Nutrition Facts

371 calories; 10 g total fat; 183 mg cholesterol; 631 mg sodium. 40 g carbohydrates; 31 g protein;

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