1 Box of Orzo
1/4 Pound of Peeled Shrimp
3 Cups of Baby Arugala
2 Ounces of Lemon Juice
2 Ounces of Olive Oil
1 Cup of Artichoke Hearts
1 Cup of Cherry Tomatoes
1/2 Cup Goat Cheese Crumbles
1/4 Cup Chopped Basil
1/2 Teaspoon of Salt
1/2 Teaspoon of Pepper
1/8 Teaspoon of Cayenne Pepper
Cook the orzo in boiling water for nine minutes until al dente.
While the pasta cooks, I like to make the lemon vinaigrette. Whisk together the lemon juice, olive oil, and 1/4 teaspoon of both salt and pepper. Immediately pour over strained orzo in a salad bowl and mix through until it coats all the pasta. Let the orzo sit for ten minutes to absorb.
Once the orzo has cooled slightly, toss with the baby arugula.
Peel the shrimp and remove the tails. I like to use a medium sized shrimp so that it’s easy to eat. Lightly pat them down with a paper towel to remove any extra moisture. Season both sides with remaining salt and pepper, and cayenne pepper.
Sautee on high heat with a little olive oil for about five minutes, until the shrimp are slightly browned and no longer translucent.
While the shrimp cook, I like to prepare the other ingredients. Slice the cherry tomatoes in half, cut the artichokes into bite size pieces and chop basil.
Add everything to the orzo and serve! This can be eaten warm or cold – it’s great both ways.
Sometimes I replace the shrimp with sausage which is also a big hit! What I like about this salad is that there is a treat in every bite. You don’t have to dig through it to get to the good stuff because it’s all delicious. I hope you enjoy!
This orzo recipe was inspired by Ina Garten’s which is always fantastic: http://www.foodnetwork.com/recipes/ina-garten/orzo-with-roasted-vegetables-recipe/index.html