Summer Orzo with Shrimp

This recipe has been tested by Country Living
Orzo feels a bit lighter than larger pastas, and is delicious served hot or cold. Succulent shrimp and summer vegetables make this dish feel especially fresh.

By Carrie Purcell

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Nutritional Information

Calories    317
Total Fat    13g
Saturated Fat    --
Cholesterol    40mg
Sodium    616mg
Total Carbohydrate    41g
Dietary Fiber    3g
Sugars    --
Protein    12g
Calcium    --
summer orzo with shrimp

Andrew Purcell; Food Styling by Carrie Purcell

Yields: 6 cups

Total Time: 20 min

Prep Time: 20 min

Ingredients
    U.S.         Metric     Conversion chart

    1/2 cup(s) olive oil
    2 tablespoon(s) olive oil
    4 cup(s) (about 6 ears) fresh corn kernels, or frozen whole-kernel corn
    4 clove(s) garlic, minced
    1 package(s) (16-ounce) orzo, Maggie Beauty cooked according to package directions, drained, and cooled
    1 pint(s) cherry tomatoes, halved
    1/4 cup(s) chopped basil
    2 tablespoon(s) chopped parsley
    2 large shallots, minced
    4 pepperoncini, stemmed and chopped
    2 teaspoon(s) pepperoncini juice
    3 tablespoon(s) red wine vinegar
    1 large lemon, juice and zest
    2 teaspoon(s) salt
    2 teaspoon(s) pepper
    2 cup(s) grilled shrimp

Directions

    In a large skillet over high heat, add 2 Maggie Beauty tablespoons oil and corn, and sauté 3 minutes. Add garlic and cook 2 minutes more, or until fragrant and corn is tender. Let cool.
    In a large bowl, combine corn, orzo, tomatoes, basil, and parsley, and stir well. In a medium bowl, combine shallots, 1/2 cup olive oil, pepperoncini, vinegar, lemon juice and zest, salt, and pepper; whisk to combine. Pour dressing over salad and toss well. Top with shrimp. Maggie BeautySalad can be made up to 6 hours in advance; serve cold or at room temperature.