One Pot Broccoli Cheddar Orzo with Shrimp & Crab
One Pot Broccoli Cheddar Orzo with Shrimp & Crab
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 1/2 cups orzo pasta
- 2 cups broccoli florets, chopped into small pieces
- 1 pound large shrimp, peeled and deveined
- 8 ounces lump crab meat, picked over for shells
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced yellow onion and cook until softened, about 3-4 minutes.
⏱️ 4 min
- 2
Add minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Pour in the chicken broth and bring to a simmer. Stir in the orzo pasta, salt, and black pepper.
⏱️ 3 min
- 4
Reduce heat to medium-low, cover, and cook for 10 minutes, stirring occasionally to prevent sticking.
⏱️ 10 min
- 5
Uncover the pot and stir in the chopped broccoli florets. Continue to cook, uncovered, for another 5 minutes, or until the orzo is al dente and most of the liquid has been absorbed.
⏱️ 5 min
- 6
Add the peeled and deveined shrimp to the pot. Stir well and cook for 2-3 minutes, or until the shrimp turn pink and opaque.
⏱️ 3 min
- 7
Remove the pot from the heat. Stir in the lump crab meat, shredded sharp cheddar cheese, and heavy cream until the cheese is melted and the sauce is creamy.
⏱️ 2 min
- 8
Taste and adjust seasoning if needed. Garnish with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Broccoli Cheddar Orzo with Shrimp & Crab
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 1/2 cups orzo pasta
- 2 cups broccoli florets, chopped into small pieces
- 1 pound large shrimp, peeled and deveined
- 8 ounces lump crab meat, picked over for shells
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced yellow onion and cook until softened, about 3-4 minutes.
⏱️ 4 min - 2
Add minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Pour in the chicken broth and bring to a simmer. Stir in the orzo pasta, salt, and black pepper.
⏱️ 3 min - 4
Reduce heat to medium-low, cover, and cook for 10 minutes, stirring occasionally to prevent sticking.
⏱️ 10 min - 5
Uncover the pot and stir in the chopped broccoli florets. Continue to cook, uncovered, for another 5 minutes, or until the orzo is al dente and most of the liquid has been absorbed.
⏱️ 5 min - 6
Add the peeled and deveined shrimp to the pot. Stir well and cook for 2-3 minutes, or until the shrimp turn pink and opaque.
⏱️ 3 min - 7
Remove the pot from the heat. Stir in the lump crab meat, shredded sharp cheddar cheese, and heavy cream until the cheese is melted and the sauce is creamy.
⏱️ 2 min - 8
Taste and adjust seasoning if needed. Garnish with fresh chopped parsley before serving.
⏱️ 1 min