Imitation Crab Orzo and Veggie Skillet
Elevate your weeknight dinner game with this bright and satisfying Imitation Crab Orzo and Veggie Skillet. This one-pan wonder combines tender orzo pasta, sweet and flaky imitation crab, and a medley of colorful vegetables like red bell pepper, zucchini, and peas, all cooked to perfection in a rich broth. Infused with fresh lemon zest and juice for a burst of light, citrusy flavor, this recipe is as nutritious as it is delicious. Ready in just 30 minutes, this quick and easy meal is perfect for busy evenings and offers effortless cleanup. Garnish with parsley and a sprinkle of parmesan for a finishing touch, and you'll have a crowd-pleasing dish that's as beautiful as it is tasty. Whether you're searching for a budget-friendly seafood-inspired recipe or a flavorful one-skillet dinner, this dish checks all the boxes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup orzo pasta
- 2 cups chicken or vegetable broth
- 8 ounces imitation crab, roughly chopped
- 1 cup frozen peas
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons parsley, chopped (optional for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup parmesan cheese, grated (optional for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced red bell pepper and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Push the vegetables to one side of the skillet and add the uncooked orzo to the empty space. Toast the orzo for 1-2 minutes, stirring frequently, until it turns lightly golden.
Pour the chicken or vegetable broth into the skillet and stir everything together. Bring the mixture to a boil, then reduce the heat to low and cover the skillet.
Simmer for 8-10 minutes, stirring occasionally, until the orzo is tender and the broth is mostly absorbed.
Stir in the chopped imitation crab and frozen peas. Cook for 2-3 minutes, allowing the crab to warm through and the peas to defrost.
Add the lemon zest, lemon juice, salt, and black pepper. Stir to combine and adjust seasoning to taste.
Remove the skillet from heat and garnish with parsley, if desired.
Serve hot, optionally sprinkling grated parmesan on top for extra flavor.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.5 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 519 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
