Bacon Orzo Pasta with Crab
This is a quick and easy warm-weather dinner that starts with bacon and ends with a sprinkling of fresh chives. I used good quality canned crabmeat, but if you’re feeling fancy (and willing to hand over the dollars) use fresh lump crabmeat instead.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Cuisine: American
Ingredients
Scale
- 1 cup orzo pasta
- 2 slices thick-cut bacon
- 1 cup frozen peas
- Juice of 1 lemon
- 1/4 cup vegetable stock
- 1 (6-ounce) can crabmeat, drained
- 1 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 2 tablespoons fresh chives, chopped
Instructions
- Bring a pot of water to a boil and cook the orzo according to package directions. Prepare the rest of the recipe while the orzo cooks.
- In a 10-inch non-stick skillet, cook the bacon over medium heat until it’s crispy. Transfer the bacon to a plate lined with a paper towel. Reserve one tablespoon of bacon fat in the pan and discard the rest. Finely chop the bacon and set it aside.
- Add the peas, lemon juice, and stock to the pan. Bring the liquid to a simmer and stir the peas for a couple of minutes, scraping up the browned bits off the bottom of the pan.
- Add the crabmeat and salt and stir to combine. Adjust the heat to low while the pasta finishes cooking. Drain the pasta and transfer it to the skillet with peas. Adjust the heat to medium and add the butter and chives. Stir until the butter is melted. Garnish the pasta with the chopped bacon and serve.
Nutrition
- Calories: 505
- Sugar: 5.9g
- Sodium: 1986mg
- Fat: 18.7g
- Carbohydrates: 53.3g
- Fiber: 5g
- Protein: 29.9g
