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Spicy Shrimp and Orzo Pasta Salad

Serves: 8
Hands On Time: 
Total Time: 


1 pound large shrimp, halved lengthwise
8 cups cooked and cooled orzo pasta
2 pints grape tomatoes, halved
3/4 cup extra-virgin olive oil
1 English cucumber, peeled, seeded, and sliced 1/4 inch thick
1 Fresno chile, thinly sliced into rings
1/2 cup thinly sliced fresh basil (see note)
1/4 cup chopped Italian parsley
3 tablespoons capers, chopped
Juice of 2 lemons
Kosher salt and freshly ground black pepper


Prepare a small pot of salted water and a separate bowl for an ice bath.

Place the halved shrimp in the boiling water and cook until the shrimp have turned from translucent to opaque, about 2 minutes. Transfer the shrimp to the ice bath to stop the cooking process.

In a large mixing bowl, combine the shrimp with the orzo, tomatoes, olive oil, cucumber, chile, basil, parsley, capers and lemon juice and toss until the ingredients are well-coated with the oil and lemon juice. Season to taste with salt and pepper. Refrigerate until ready to serve.

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