Lemon Shrimp Orzo
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
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
