Shrimp, Avocado, and Orzo Salad

Quickly to become your favorite shrimp go-to for casual dining by the beach

Experience a symphony of flavors with this exquisite Creamy Shrimp and Tomato Orzo Salad by chef Carey Thomasson. This refreshing dish features tender orzo pasta cooked to perfection, coated in a luscious tomato cream sauce. Succulent shrimp, sautéed with aromatic onions and garlic, take center stage in this culinary masterpiece. Diced Roma tomatoes add a burst of freshness, while the rich and creamy texture is enhanced by the addition of heavy cream. The dish is brought to life with the velvety richness of ripe Hass avocadoes and the aromatic touch of basil. Each bite is a delightful blend of textures and flavors, leaving you craving more. Prepare to be captivated by this sensational shrimp and orzo salad, perfect for a light lunch or as a show-stopping side dish. Let's dive into the recipe and unlock a world of culinary delight.

Directions

1 pound Orzo pasta cooked to package directions in salted water

2 Tablespoons olive oil 

1 small yellow onion chopped 

2 minced garlic cloves 

2 pounds peeled and deveined shrimp 

5 Roma tomatoes seeded and diced 

1 cup heavy cream 

1 teaspoon salt 

½ teaspoon pepper 

2 ripe Hass avocadoes, peeled and cut into 1-inch dice 

12 basil leaves torn 

Directions Sautee onion and garlic in oil for 6 minutes over medium heat until garlic starts to brown. Add 

shrimp and toss to coat with oil. Cook for 3 minutes. Add diced tomatoes and heavy cream.  Cook for two more minutes. Using tongs, remove the shrimp and place in a separate bowl. Turn heat to high and reduce the sauce for 3 minutes. Season with a teaspoon the salt and pepper. 

When done, drain the Orzo pasta and rinse with cold water. Place the pasta in a large bowl, pour the tomato cream sauce over the pasta and stir well. Refrigerate for three hours.

To Serve Put the shrimp, basil, and avocado in the bowl with the pasta and gently toss. Taste for seasoning and serve on a bed of lettuce. 

Shrimp Avocado and Orzo Pasta Salad

Explore the tantalizing blend of flavors and textures with this sensational Creamy Shrimp and Tomato Orzo Salad recipe.

• 1 pound Orzo
• 2 tbs olive oil
• 1 small onion (diced)
• 2 garlic cloves (minced)
• 2 pounds Royal Red shrimp (deveined)
• 5 Roma tomatoes (diced and seeded)
• 1 cup heavy cream
• 2 ripe Hass avocadoes (peeled and diced into 1-inch cubes.)
• 1 tsp salt
• 1/2 tsp pepper
• 12 basil leaves (torn)

1. Sautee onion and garlic in oil for 6 minutes over medium heat until garlic starts to brown.

2. Add shrimp, toss and coat with oil.

3. Add diced tomatoes and heavy cream.  Cook for two more minutes. Using tongs, remove the shrimp and place in a separate bowl.

4. Turn heat to high and reduce the sauce for 3 minutes. Season with a teaspoon the salt and pepper. 

5. When done, drain the Orzo pasta and rinse with cold water. Place the pasta in a large bowl, pour the tomato cream sauce over the pasta and stir well. Refrigerate for three hours.

To Serve

1. Put the shrimp, basil, and avocado in the bowl with the pasta and gently toss. Taste for seasoning and serve on a bed of lettuce. 

Side Dish

American

Orzo, Pasta Salad, Shrimp

Published on Monday, May 22, 2023