Fiery Yabby Pasta

Fiery Yabby Pasta

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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.

Risilverbeet and Suzanne

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

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
  2. 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.
  3. 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.

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