Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
19
High
Nutrition per serving
Calories421.7 kcal (21%)
Total Fat17.3 g (25%)
Carbs42.3 g (16%)
Sugars6.7 g (7%)
Protein22.2 g (44%)
Sodium608.2 mg (30%)
Fiber7.8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3 Tbspunsalted butter
3cloves garlic
minced
2shallots
minced
2 oztomato paste
2 tspCalabrian chiles
chopped, more to taste
0.5 lborzo
½ cupdry white wine
3 cupslow sodium chicken broth
store-bought or homemade
kosher salt
to taste
freshly ground black pepper
to taste
3 Tbspheavy cream
8 ozlump crab
jumbo, picked through gently for shells
Lemon zest
for serving
chives
Fresh chopped, for serving
Instructions
Step 1
In a large skillet, heat butter over medium heat until melted. Add in garlic and shallot and cook until soft and translucent.
Step 2
Add in tomato paste and cook until browned about 2-3 minutes.
Step 3
Add in Calabrian chilis and orzo. Stir to coat the orzo in the tomato paste.
Step 4
Deglaze with white wine. Cook, stirring, until most of the wine is cooked off.
Step 5
Add in about 1/3 of the chicken stock and cook over medium-low heat, stirring until most of the liquid is absorbed.
Step 6
Repeat this process until the orzo is al dente and the mixture is creamy and still quite saucy. You want to maintain a simmer (not a boil) through this process so that the pasta cooks gently and all the liquid doesn’t cook off without the pasta being able to absorb it. This should take about 17-20 minutes
Step 7
Turn heat to low. Stir in cream and crab (save just a little for the top to garnish). Season with salt and pepper to taste.
Step 8
Serve topped with reserved crab, more olive oil, lemon zest, chives, and black pepper.
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