Fusilli with Lobster Sauce and Crayfish À La Vapiano
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 g pasta, (fusilli)
- 3 small chilli pepper (s)
- 1 bunch spring onion (s)
- 2 cloves garlic
- 250 ml white wine
- 500 g whipped cream
- 2 packs lobster paste, 40 g each
- 150 g suar snap peas
- 250 ml vegetable stock
- 400 g crayfish, (crayfish)
- 100 g butter
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the spring onions into rings approx. 0.5 cm wide. Cut the garlic into small pieces. Also cut the chili peppers into narrow rings (depending on the heat requirement, the kernels can also be omitted) Cut the snow peas into 3 cm long pieces.
- Prepare the fusilli according to the instructions on the packet until they are al dente, then chill them in cold water so that the pasta does not continue to cook.
- Now for the sauce. To do this, heat the cream and add the vegetable stock, butter, lobster paste, white wine and salt and pepper to taste. Let the sauce simmer over a low heat.
- Meanwhile, fry the crayfish in a pan with olive oil. After about 3 minutes add all the vegetables (including garlic and chilli) and fry for another 3 minutes.
- IMPORTANT: The sugar snap peas must not become soft under any circumstances!
- Now add the lobster sauce, simmer briefly and then add the finished noodles. Swivel everything briefly.
- Annotation:
- Had to fiddle a bit, but now the recipe tastes almost identical to Granchi di Fiume at Vapiano.
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