- 8
- 18 mins
- 18 mins
Ingredients
- 3 tbsp fresh lemon juice
- 1 tsp agave nectar
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1/4 cup extra-virgin olive oil
- 12 oz. whole wheat orzo pasta
- 1 tsp olive oil
- 1 lb. large shrimp, peeled & deveined
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 (14 oz.) can artichoke hearts, drained & quartered
- 1/3 cup sliced sun-dried tomatoes (not packed in oil)
- 5 large basil leaves, thinly sliced
Preparation
Step 1
THE DRESSING:
In a medium bowl, whisk together the lemon juice, agave nectar, salt and pepper. While whisking, gradually pour in the olive oil until combined.
THE PASTA SALAD:
Cook the orzo according to the package directions. Drain and rinse with cold water.
Season the shrimp with salt and pepper. Heat the olive oil in a large skillet set over medium-high heat.
Add the shrimp and sear until the shrimp are just cooked through, about 90 seconds per side.
In a large bowl, combine the orzo, shrimp, artichokes, sun-dried tomatoes and basil.
Pour the dressing into the salad and toss to combine. Serve.
Calories 312.6 / Total Fat 9.4g / Saturated Fat 1.2g / Cholesterol 86.1mg / Sodium 412.0mg / Total Carbohydrates 38.4g / Fiber 6.6g / Sugars 3.1g / Protein 17.6g / WW (Old Points) 6 / WW (Points+) 8