Lemon Shrimp Orzo

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3-1/2 cups reduced-sodium chicken broth
• 1 pound uncooked whole wheat orzo pasta
• 1 cup water
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 4 cups fresh arugula
• 3 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup pitted Greek olives, halved
• 1-1/2 cups crumbled feta cheese
• Fresh basil leaves

Description

1. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes.
2. Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and fresh basil.