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

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

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)
Sun Basket 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)

Nutrition per serving

Calories: 680, Protein: 36g (72% DV), Fiber: 7g (28% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 2g (10% DV), Cholesterol: 245mg (82% DV), Sodium: 480mg (20% DV), Carbohydrates: 70g (23% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
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.