Recipe and Photography by Meredith Steele
Lightly dressed in lemon tarragon vinaigrette, this orzo pasta salad features sweet Gulf shrimp and fresh asparagus—a perfect spring pairing.
1/3 cup fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/8 teaspoon fine sea salt
1/8 teaspoon ground black pepper
½ cup plus 1 tablespoon extra virgin olive oil (divided use)
1 shallot, peeled and minced
1 pound (26-31 count) wild Gulf shrimp, peeled and deveined
1 bunch asparagus, sliced into 2-inch segments
½ cup cherry tomatoes, halved
5 cups cooked orzo
Salt and pepper to taste
In a large mixing bowl, combine lemon juice, lemon zest, Dijon mustard, tarragon, salt and pepper; whisk. While whisking, slowly add ½ cup olive oil. Whisk until combined and smooth. Set aside until needed.
In a large sauté pan, heat 1 tablespoon olive oil over medium-low heat. Add shallot and cook until soft , about 3 minutes. Season shrimp with a pinch of salt and pepper. Increase heat to medium-high and add shrimp, asparagus and 2 tablespoons of the lemon tarragon vinaigrette; stir frequently. Sauté until the shrimp are pink and opaque, about 3 minutes. Add tomatoes and toss to combine.
Add cooked orzo and shrimp to the lemon-tarragon vinaigrette and toss to combine. Taste and add salt and pepper if needed. Serve hot or chilled.