LEMON SHRIMP ORZO

Lemon Shrimp Orzo image

What I love about this lemon shrimp orzo is that it's so tasty and it can be eaten hot or cold. It tastes great with chicken, too. -Aleni Salcedo, East Elmhurst, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 367 calories, Fat 11g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 44g carbohydrate (1g sugars, Fiber 10g fiber), Protein 22g protein.