Lemony shrimp and orzo pasta salad with peas and baby greens

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

Lemony shrimp and orzo pasta salad with peas and baby greens

Dairy-Free, Soy-Free, Mediterranean, Diabetes-Friendly, Protein Plus

2 Servings, 680 Calories/Serving

25–40 Minutes

No better dinner inspo than fun in the sand, sea, and sun. With orzo cooked in the shrimp water, this summery pasta salad is infused with layers of seafood flavors.

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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:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 5 ounces orzo
  • 1 organic lemon
  • 5 ounces organic grape or cherry tomatoes
  • 4 or 5 sprigs organic fresh dill
  • ¼ cup paleo mayo
  • ¼ cup organic peas
  • 3 ounces organic baby spinach or other leafy greens
  • 1 teaspoon red chile flakes (optional)
Shine from the Inside Out
Are you part of the clean-plate club? While this common childhood rule is meant to limit waste, it causes us to ignore internal hunger and satiety signals. Try practicing intuitive eating instead: Rate your hunger on a scale of 1 through 10 before, midway through, and after your meal. This will heighten your awareness to note when you are comfortably nourished, so you can set your fork down at the perfect level of fullness—then save any leftovers for another meal.
Ingredient IQ
According to the Herb Society of America, dill has been prized for thousands of years for its medicinal qualities. In ancient Rome, “gladiators were fed meals covered with dill because it was hoped that the herb would grant them valor and courage.”

Nutrition per serving

Calories 680, Total Fat 25g (32% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 245mg (82% DV), Sodium 480mg (21% DV), Total Carb. 70g (25% DV), Fiber 7g (25% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 36g
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.

Instructions

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

Wash produce before use

1

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 a slotted spoon or tongs, transfer the shrimp to a plate. Keep the water boiling for the orzo. Add the orzo and cook, stirring occasionally, until just tender, 6 to 8 minutes. Drain, reserving 2 tablespoons [¼ cup] pasta cooking water, and rinse the orzo with cold water.
While the water heats and the shrimp and orzo cook, prepare the remaining ingredients.

2

Prep the remaining ingredients

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

3

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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