Summer Orzo with Shrimp

Name: Summer Orzo with Shrimp
Prep time: 20 min
Total time: 20 min
Yield: 6 c.
Ingredients: 1/2 c. plus 2 tablespoons olive oil, divided; 4 c. fresh corn kernels (about 6 ears) or frozen whole-kernel corn; 4 garlic cloves, minced; 1 (16-ounce) package orzo, cooked according to package directions, drained, and cooled; 1 pt. cherry tomatoes, halved; 1/4 c. chopped basil; 2 tbsp. chopped parsley; 2 large shallots, minced; 4 pepperoncini, stemmed and chopped, plus 2 teaspoons juice; 3 tbsp. red wine vinegar; 1 large lemon, juice and zest; Kosher salt and freshly ground pepper; 2 c. grilled shrimp

By Carrie PurcellPublished: Jun 27, 2014

Be the first to review!

Jump to recipe

a couple plates of summer orzo with shrimp

Andrew Purcell

Yields:

6 c.

Prep Time:

20 mins

Total Time:

20 mins

Cal/Serv:

317

Orzo feels a bit lighter than larger pastas, and is delicious served hot or cold. Succulent shrimp and summer vegetables make this dish feel especially fresh.

Advertisement - Continue Reading Below

Ingredients

1/2 cup plus 2 tablespoons olive oil, divided
4 cups fresh corn kernels (about 6 ears) or frozen whole-kernel corn
4 garlic cloves, minced
1 (16-ounce) package orzo, cooked according to package directions, drained, and cooled
1 pt. cherry tomatoes, halved
1/4 cup chopped basil
2 Tbsp. chopped parsley
2 large shallots, minced
4 pepperoncini, stemmed and chopped, plus 2 teaspoons juice
3 Tbsp. red wine vinegar
1 large lemon, juice and zest
Kosher salt and freshly ground pepper
2 cups grilled shrimp

Directions

1. Step 1In a large skillet over high heat, add 2 tablespoons oil and corn, and sauté 3 minutes. Add garlic and cook 2 minutes more, or until fragrant and corn is tender. Let cool.
2. Step 2In a large bowl, combine corn, orzo, tomatoes, basil, and parsley, and stir well. In a medium bowl, combine shallots, 1/2 cup olive oil, pepperoncini, vinegar, lemon juice and zest, salt, and pepper; whisk to combine. Pour dressing over salad and toss well. Top with shrimp. Salad can be made up to 6 hours in advance; serve cold or at room temperature.

Advertisement - Continue Reading Below