3cupslow sodium chicken brothstore-bought or homemade
Kosher salt and freshly ground black pepperto taste
3Tbspheavy cream
8ozjumbo lump crabpicked through gently for shells*
Lemon zestfor serving
Fresh chopped chivesfor serving
Instructions
In a large skillet, heat butter over medium heat until melted. Add in garlic and shallot and cook until soft and translucent.
Add in tomato paste and cook until browned about 2-3 minutes.
Add in Calabrian chilis and orzo. Stir to coat the orzo in the tomato paste.
Deglaze with white wine. Cook, stirring, until most of the wine is cooked off.
Add in about 1/3 of the chicken stock and cook over medium-low heat, stirring until most of the liquid is absorbed.
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
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.
Serve topped with reserved crab, more olive oil, lemon zest, chives, and black pepper.
Video
Notes
*I get the container of fresh that you can find in the seafood section of the grocery store :)