In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lemony shrimp and orzo pasta salad with peas and baby greens

Dairy-Free, Soy-Free, Pescatarian, <600 Calories

2 Servings, 530 Calories/Serving

25–40 Minutes

No better dinner inspo than juicy shrimp, tender orzo, and baby greens! With orzo cooked in the shrimp water, this tasty pasta salad is infused with layers of seafood flavors.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Shrimp options:
8 ounces wild Gulf shrimp
10 ounces wild jumbo shrimp
5 ounces orzo
1 organic lemon
¼ pound organic grape or cherry tomatoes
4 or 5 sprigs organic fresh dill
3 tablespoons mayo
¼ cup shelled peas
3 ounces organic baby spinach or other leafy greens
1 teaspoon red chile flakes (optional)

Nutrition per serving

Calories 530, Total Fat 19g (24% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 145mg (48% DV), Sodium 300mg (13% DV), Total Carb. 62g (23% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains: Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Poach the shrimp; cook the orzo

Rinse the shrimp.

Bring a medium sauce pot of lightly salted water to a boil. Add the shrimp and cook until firm and cooked through, about 1 minute for regular shrimp, 2 minutes for jumbo shrimp. Using tongs or a slotted spoon, transfer the shrimp to a plate. Keep the water boiling for the orzo.

Add the orzo to the boiling water and cook, stirring occasionally, until just tender, 6 to 8 minutes. Drain, reserving 2 tablespoons [¼ cup] pasta cooking water; rinse the orzo with cold water.

While the orzo is cooking, prepare the remaining ingredients.

Prep the remaining ingredients

Zest and juice the lemon.
Cut the tomatoes in half.
Finely chop the dill.

Make the dressing; assemble the pasta salad

In a large bowl, stir together the mayo and lemon zest and juice. Season to taste with salt and pepper. Add the shrimp, orzo, tomatoes, dill, peas, spinach, reserved pasta cooking water, and as many chile flakes as you like and stir to combine. Season to taste with salt and pepper.

Serve

Transfer the pasta salad to individual bowls and serve.

Kids Can!

Time the shrimp and orzo.
Juice the lemon.
Stir the dressing.

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