Lemon Shrimp Orzo Servings: 8 / Total Time: 30 mins

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

Directions:

• 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.

• 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 basil leaves.

Lemon Shrimp Orzo Recipe photo by Taste of Home