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.

    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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