Lemony Shrimp and Orzo Pasta Salad with Peas and Baby Greens
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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Cooking tools:
- Saucepan
- Stove
- Tongs
- Slotted spoon
- Plate
- Colander
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
Ingredients
- 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)
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