Shrimp & Artichoke Whole Wheat Pasta Salad
If you have around 18 minutes to spend in the kitchen, Shrimp & Artichoke Whole Wheat Pasta Salad might be an outstanding dairy free and pescatarian recipe to try. One portion of this dish contains around 18g of protein, 7g of fat, and a total of 290 calories. For $1.96 per serving, you get a salad that serves 8. This recipe is liked by 172 foodies and cooks. This recipe from Cookin Canuck requires olive oil, salt, basil leaves, and sun-dried tomatoes. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is solid. Users who liked this recipe also liked Whole Wheat Pasta Salad with Tarragon Shrimp, Shrimp and Artichoke Pasta, and Shrimp Kale Artichoke Pasta.
Servings: 8
Preparation duration: 18 minutes
Cooking duration: 12 minutes
Ingredients:
1 tsp agave nectar
1 (14 oz.) can artichoke hearts, drained & quartered
5 large basil leaves, thinly sliced
1/4 tsp ground pepper
3 tbsp fresh lemon juice
1 tsp olive oil
12 oz. whole wheat orzo pasta
1/4 tsp salt
1 lb. large shrimp, peeled & deveined
1/3 cup sliced sun-dried tomatoes (not packed in oil)
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
In a medium bowl, whisk together the lemon juice, agave nectar, salt and pepper. While whisking, gradually pour in the olive oil until combined.Cook the orzo according to the package directions. Drain and rinse with cold water.Season the shrimp with salt and pepper. Heat the olive oil in a large skillet set over medium-high heat.Add the shrimp and sear until the shrimp are just cooked through, about 90 seconds per side.In a large bowl, combine the orzo, shrimp, artichokes, sun-dried tomatoes and basil.Pour the dressing into the salad and toss to combine. Serve.
Step by step:
1. In a medium bowl, whisk together the lemon juice, agave nectar, salt and pepper. While whisking, gradually pour in the olive oil until combined.Cook the orzo according to the package directions.
2. Drain and rinse with cold water.Season the shrimp with salt and pepper.
3. Heat the olive oil in a large skillet set over medium-high heat.
4. Add the shrimp and sear until the shrimp are just cooked through, about 90 seconds per side.In a large bowl, combine the orzo, shrimp, artichokes, sun-dried tomatoes and basil.
5. Pour the dressing into the salad and toss to combine.
6. Serve.
Nutrition Information:
covered percent of daily need
