Fiery Yabby Pasta
This creamy pasta recipe really turns up the heat, so adjust the chilli flakes to your own taste. You can also use prawns if yabbies aren't available.
Ingredients
Serves: 4
- 500g bow tie pasta
- 125g butter
- 1 clove garlic, minced
- 1 pinch salt and pepper to taste
- 1 yellow onion, chopped
- 1/2 tablespoon chilli flakes, divided
- 500g yabby tails
- 600ml thickened cream
- 1/2 tablespoon chilli flakes
- 1 bunch spring onions, chopped
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- While the pasta cooks, melt the butter in a large, deep frypan over medium heat. Cook and stir the garlic in the butter 1 to 2 minutes; season with salt and pepper. Stir in the yellow onion and 1/2 tablespoon chilli flakes; cook until the yellow onion becomes translucent. Add the yabby tails; cook 2 to 3 minutes, stirring continually; transfer the yabbies to a bowl, leaving as many onions as possible in the frypan.
- Pour the heavy cream into the frypan and bring to a boil; reduce heat to low, and simmer until thickened. Sprinkle the remaining 1/2 tablespoon chilli flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. Serve sauce over the drained pasta; garnish with chopped spring onion.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(32)
Reviews in English (28)
Delicious! Added 1/2 cup parm, mush, two spicy link sausages, used a little more than 1 pint half and half, and 1 pint heavy cream, plus some Creole seasoning and it was heavenly. Great base recipe. We're definitely going to make it again. - 26 Aug 2009 (Review from Allrecipes USA and Canada)
This receipe is the best Crawfish Pasta recipe I have ever tried. The best I had ever tried was Semolina's Restaurant in New Orleans. This blew that away. Do you guy own a restaurant or something? If not, you should!! I would even put up the capital. Wonderful dish for Valentine's Day romantic dinner too. Your other recipes are awesome too. - 07 Feb 2008 (Review from Allrecipes USA and Canada)
I like my food spicy so I used the red pepper flakes as instructed but also used Tony Chachere's seasoning instead of salt. I then added some red bell pepper. Finally, I needed to add a little corn starch to get the consistency I desired with the sauce. The dish turned out really tasty. I will definitely use this recipe again next time I have left over crawfish tails. - 23 Mar 2009 (Review from Allrecipes USA and Canada)