Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. In a large saucepan, bring 2 quarts water to boiling. Add asparagus and cook 2 minutes or until tender but still firm. Reserving water in saucepan, remove asparagus with a slotted spoon and transfer to a bowl of ice water. Return water in saucepan to boiling. Add orzo and cook, uncovered, for 9 to 11 minutes or until al dente. Drain, reserving ½ cup pasta water.
Meanwhile, peel and devein shrimp. (Leave tails on if desired.) Rinse shrimp; set aside. In a large skillet, heat olive oil over medium heat. Add shrimp, onion and garlic; cook and stir 3 minutes or until shrimp are opaque.
Stir in vinegar, salt, dill and pepper. Add tomatoes, peas, pasta, reserved pasta water and asparagus. Cook and gently stir until heated through.