I love the combination of lemon and dill so I made this Lemon Dill Orzo Shrimp Salad. Using some left over orzo (or any other left over short pasta) this becomes an easy and delicious recipe for any night of the week.
I’ve had this in my folder for weeks. I’m sure this is typical for most professional food bloggers, however, I’m not one of those. I am a food-thousiast who tries to be a food blogger.
I’m not even one of those uber organized ones, either. Okay, you can stop pretending to act shocked. I see you. *snort*
It’s a catch as catch can what can I post today type of thing. For some events I am very organized. For some it’s, “Oh crap! I have to make this thing and post it tomorrow (or the following day).”
This isn’t one of those oh crap recipes. However, it was “oh crap I forgot to cook and chill the pasta.” So, yup. We ate it warm. As we’re eating it S says to me, “This would be perfect chilled.” Me, “It’s was supposed to be but I forgot to make the pasta last night and chill it.” “Oh.”
Best laid plans… or something like that.
So, do as I say and not as I do. Cook and chill your pasta at least 30 minutes before you serve it. It will be PERFECT if you do. The fresh dill and lemon flavors are just better chilled with the shrimp. You could even chill the shrimp, too!
How pretty does that look? All those colors! You just KNOW it’s going to be delicious. You can imagine the sweet shrimp with the delicious dill, sweet tomatoes, spicy onions, and dressing soaked orzo. Is it lunch time yet? Cause I’m getting HUNGRY!
Yeah. Me, too. I seriously want to grab that shrimp right off the plate and shove it my mouth eat it with that little crumble of cheese you can see there on the right.
So, y’all, can I just say this whole nutrition thing is KILLING me. Cheese. Is killing me. I can’t have lots of cheese. Which sucks. I love cheese. Not to mention I beep sabotaging it every weekend. I need to stop that. I just wish I could exercise but it hurts. And now it’s my knee. I’m falling apart and part of it is the weight I’ve gained back. *sigh*
K. Pity party over. My mantra, “Stop shoving crap in your pie hole!”
This is not crap. It is delicious and healthy! THIS is good food.
- 1 pound large shrimp, peeled and deveined
- 2 teaspoons dill paste, divided
- 3 teaspoons minced garlic, divided
- 8 ounces uncooked orzo pasta
- 1 cup sliced cucumbers
- 1/2 cup thinly sliced red onion
- 3 1/2 ounces crumbled, fat free feta cheese
- 2 cups cherry tomatoes, halved
- 1 cup thinly diced radish
- 1 cup sliced green onion
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 3 tablespoons Dijon mustard
- 1 tablespoon chopped, fresh dill
- Cook the pasta according to package directions; omitting salt and fat Drain and rinse with cold water until room temperature. Chill 30 minutes or overnight.
- Heat a large skillet coated with cooking spray over medium-high heat. Add 2 teaspoons garlic and 1 teaspoon of dill paste and sauté 1 minute. Add the shrimp and cook until pink and cooked through. Allow to cool to room temperature or refrigerate overnight.
- Combine the next 6 ingredients (cucumber through green onion) in a large mixing bowl. Add the chilled pasta and set aside.
- Combine the wine, lemon juice, Dijon mustard and remaining dill paste in a small bowl and whisk until combine.
- Place 2 cups of pasta mixture on each of four plate. Divide shrimp evenly and neatly arrange on top of the pasta. Drizzle evenly with the dressing and serve.