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.
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
2 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.
Nutrition Facts
1 cup: 367 calories, 11g fat (3g saturated fat), 80mg cholesterol, 808mg sodium, 44g carbohydrate (1g sugars, 10g fiber), 22g protein.

Use extra virgin olive oil in your diet whenever possible because of its exceptional properties. Extra virgin olive oil has antioxidant and anti-inflammatory effects. Pure virgin olive oil is the healthiest because it is obtained by simply pressing and filtering healthy olives. If the declaration says “olive oil”, the product should be obtained by mixing refined olive oil with extra virgin or virgin olive oil.