Step 1

1 For the pasta: Bring a large pot of salted water to a boil over medium-high heat

Step 2

2 Add the orzo and cook according to package directions

Step 3

3 Drain and hold in a colander

Step 4

4 Meanwhile, cut off the root end and dark-green part of the leek

Step 5

5 Cut the remaining white and light-green part in half lengthwise and rinse under cool water to remove any grit

Step 6

6 Cut each half crosswise in half, then cut into very thin strips (julienne)

Step 7

7 Wash and spin-dry the spinach; discard any tough stems

Step 8

8 Cut the roasted red pepper into julienne

Step 9

9 Heat the oil in a medium saute pan or nonstick skillet over medium heat

Step 10

10 Add the leek and cook for 1 minute, stirring, just until it becomes fragrant

Step 11

11 Add the roasted red pepper and shrimp, removing the tail shells as you work; stir until just warmed through

Step 12

12 Remove from the heat and transfer to a large serving bowl

Step 13

13 For the vinaigrette: Cut the onion into thin slices and place in a blender

Step 14

14 Squeeze 1/2 tablespoon of lemon juice into the blender

Step 15

15 Cut the pineapple into small chunks (if necessary) and add to the blender, along with basil leaves, vinegar, crushed red pepper flakes and honey

Step 16

16 Blend on low speed, then add the oil in a slow, steady stream; increase the speed to medium to form an emulsified vinaigrette

Step 17

17 Strain if desired

Step 18

18 Taste, and season with salt as needed

Step 19

19 The total yield should be 2 cups

Step 20

20 Reserve 1 cup for another use

Step 21

21 To assemble: Add the cooked orzo and the spinach to the serving bowl and stir to incorporate

Step 22

22 Pour 1 cup of the vinaigrette over the mixture; toss to coat evenly

Step 23

23 Divide among individual plates

Step 24

24 Top with the cilantro and peanuts (crush the peanuts if desired)

Step 25

25 Serve warm or at room temperature