Yabby Linguine

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    Yabby Linguine

    Yabby Linguine

    (41)
    25min


    40 people made this

    If you can find yabby tails (they're available online) this is a delicious way to prepare them. Serve with a salad and garlic bread for a complete meal.

    Ingredients
    Serves: 4 

    • 250g linguine pasta
    • 125g butter
    • 1/4 cup olive oil
    • 1 clove garlic, crushed
    • 1 cup sliced mushrooms
    • 500g yabby tails
    • 1/2 cup chopped spring onions
    • 1 cup thickened cream
    • 1/3 cup grated Parmesan cheese
    • 1/4 cup chopped fresh parsley
    • salt and pepper to taste

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
    2. Melt butter with olive oil in a large frypan over medium heat. Saute garlic and mushrooms until tender. Stir in yabbies and spring onions; reduce heat to low and cook 5 minutes. Stir in cream, Parmesan cheese and parsley. Simmer for 5 minutes. Season with salt and pepper and serve over hot linguine.
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    Reviews and Ratings
    Global Ratings:
    (41)

    Reviews in English (41)

    by
    9

    This was easy and delicious. My only suggestion is that since it is very fattening that you cut back on the amount of butter, oil, and half and half that the recipe calls for. I will definately fix this again.  -  13 Aug 2001  (Review from Allrecipes USA and Canada)

    by
    8

    This is SO good! I did make some substitutions. I used Old Bay seasoning, as others had suggested and I sauteed the garlic and mushrooms in coconut oil instead of butter and olive oil. I also used cream cheese instead of half and half. Awesome. Thanks!  -  26 May 2011  (Review from Allrecipes USA and Canada)

    by
    7

    I made this for the second time tonight & I just want more people to know about it. It is wonderful! My kids are picky & they love it! It's like something you'd get in a fancy restaurant. This time, I did cut the butter & oil by half. It was just as yummy!  -  04 Dec 2001  (Review from Allrecipes USA and Canada)

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