Ingredients
2 tablespoons olive oil1 small onion, chopped2 garlic cloves, minced3-1/2 cups reduced-sodium chicken broth1 pound uncooked whole wheat orzo pasta1 cup water1 pound uncooked shrimp (31-40 per pound), peeled and deveined4 cups fresh arugula3 tablespoons lemon juice1/2 teaspoon salt1/4 teaspoon pepper1/2 cup pitted Greek olives, halved1-1/2 cups crumbled feta cheeseFresh basil leaves
Preparation
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.
