Shrimp Pasta Primavera Salad Recipe

Name: Shrimp Pasta Primavera Salad Recipe
Prep time: 17 min
Cook time: 13 min
Total time: 30 min
Yield: 8 servings
Ingredients: 12 ounces Shrimp; 1 teaspoon olive oil; ⅛ teaspoon salt; ⅛ teaspoon black pepper; 8 ounces whole wheat orzo pasta; ½ pound asparagus; 8 ounces snap peas; ¼ cup parsley; 2 tablespoon mint; 4 basil; 3 tablespoons lemon juice; 1 teaspoon agave nectar; ¼ teaspoon salt; ¼ teaspoon black pepper; 3 tablespoons extra virgin olive oil

User Reviews

4.8

8 reviews

Excellent

Prep Time
17 mins
Cook Time
13 mins
Total Time
30 mins
Servings
8 servings
Calories
2191 kcal
Course
Side Dish, Salad
Cuisine
Italian

Shrimp Pasta Primavera Salad Recipe

Lauren Clark

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Welcome spring with this Shrimp Pasta Primavera Salad! Packed with asparagus and snap peas, it’s perfect for a light dinner or picnic lunch.

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Ingredients

Servings

12 ounces Shrimp peeled, medium, raw
1 teaspoon olive oil
⅛ teaspoon salt
⅛ teaspoon black pepper ground
8 ounces whole wheat orzo pasta
½ pound asparagus trimmed & cut into 1-inch pieces
8 ounces snap peas trimmed
¼ cup parsley flat-leaf, minced
2 tablespoon mint minced, fresh
4 basil thinly sliced, large leaves

The Dressing:

3 tablespoons lemon juice fresh
1 teaspoon agave nectar or honey
¼ teaspoon salt
¼ teaspoon black pepper ground
3 tablespoons extra virgin olive oil

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Instructions

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In a medium bowl, toss the shrimp with the olive oil, salt and pepper until coated. Heat a large nonstick skillet over medium-high heat. Cook the shrimp until just cooked through, about 1 minute per side. Transfer to a plate. Set aside.
In a large saucepan, cook the orzo according to package directions. Two minutes before the orzo is done cooking, add the asparagus stalk pieces to the saucepan. After 1 minute, add the asparagus tips and snap peas. Drain the orzo, asparagus and snap peas into a colander and immediately rinse well with cold water. Transfer to a serving bowl.
Stir in the cooked shrimp, parsley, mint, basil and dressing. Toss to coat. Serve.

The Dressing:

In a small bowl, whisk together the lemon juice, agave, salt and pepper. While whisking, slowly pour in the olive oil. Whisk until combined.

Notes

Weight Watchers Points: 4 (Blue – Freestyle), 5 (Green), 2 (Purple)

Nutrition Information

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Serving 1Cup Calories 219.1kcal (11%) Carbohydrates 25.5g (9%) Protein 13.2g (26%) Fat 7.4g (11%) Saturated Fat 1g (5%) Cholesterol 64.6mg (22%) Sodium 173mg (7%) Fiber 4.5g (18%) Sugar 2.7g (5%)