• 12 ounces medium raw shrimp peeled
• 1 teaspoon olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon ground pepper
• 8 ounces orzo pasta
• 1/2 pound asparagus trimmed & cut into 1-inch pieces
• 8 ounces snap peas trimmed
• 1/4 cup minced flat-leaf parsley
• 2 tbsp minced fresh mint
• 4 large basil leaves thinly sliced

• In a medium bowl, toss the shrimp with the olive oil, salt and pepper until coated. Heat a large nonstick skillet over medium-high heat. Cook the shrimp until just cooked through, about 1 minute per side. Transfer to a plate. Set aside.
• In a large saucepan, cook the orzo according to package directions. Two minutes before the orzo is done cooking, add the asparagus stalk pieces to the saucepan. After 1 minute, add the asparagus tips and snap peas. Drain the orzo, asparagus and snap peas into a colander and immediately rinse well with cold water. Transfer to a serving bowl.
• Stir in the cooked shrimp, parsley, mint, basil and olive oil. Toss to coat. Serve.

Calories: 219 cal | Carbohydrates: 25.5g | Protein: 13.2g | Fat: 7.4g | Saturated Fat: 1g | Cholesterol: 64.6mg | Sodium: 173mg | Fiber: 4.5g | Sugar: 2.7g