Crayfish Pasta `Viniferia`
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g spahetti, taliatelle, pappadelle
- 200 g crab meat (crayfish tails)
- 200 g suar peas, (snow peas, as small as possible)
- 2 medium bell pepper (s), red
- 1 medium shallot (s)
- 2 cloves garlic
- 150 ml stock, (lobster stock)
- 150 ml cream, fresh
- 1 small lime (s), (juice and zest)
- 1 teaspoon chili paste
- a bit salt
- some pepper, freshly ground white
- 3 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Put on the pasta water, wash the peppers and snow peas, clean the peppers and cut into thin strips. Peel the shallot and garlic, cut the shallot into fine cubes, finely chop the garlic. Salt the pasta water and add the pasta to the boiling water.
- Heat olive oil in a large pan, add shallots, snow peas and garlic to the pan. Fry the vegetables in the pan for 3-4 minutes, season with a little salt and pepper. Pour in the lime zest, lime juice and lobster stock. Add crayfish tails. Bring to the boil briefly, add the cream and bring to the boil again briefly. Turn off the stove, stir in the chili paste, season to taste again.
- Drain the pasta, immediately pour it into the sauce and serve on preheated plates
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