Garlic butter white crayfish linguine
Garlic butter white crayfish linguine. I think I cannot describe in words how excited I am with this recipe. One of my favorite pasta recipes.
Have you ever thought what would you wanted as your last meal? It sounds a bit spooky, but if I could choose my last meal on earth then my choice would definitely be: garlic butter white crayfish linguine.
As a younger girl I assumed that shrimp / crayfish is always cooked with red sauce, tomato based. Everything changed when I saw in the menu of a restaurant “Spaghetti with seafood in white sauce”. My mind travelled to the heavy cream but lucky me there was no heavy cream (not a big fan).
The white sauce was a result of the boiling water of pasta and butter. I think it was the best day of my life. I have finally tasted heaven. And it had a name: Garlic butter white crayfish linguine.
Garlic butter white crayfish linguine
The garlic butter white crayfish linguine recipe that you will find below is inspired by that holy day where I have found the meaning of life. Some tips for making the recipe:
- Sauce and pasta should be made at the same time. So organize appropriately. Your pasta should be ready when your pan will be ready to welcome them.
- Many seafood spaghetti contain seafood bisque or broth. I did make any, I didn’t have the needed time. So what I did was to break with a heavy object (I used a pepper mill) slightly the calves from the crayfish to release flavor when sautéed. Do not crush them, just slightly break them.
- The white sauce was very easy and simple. It only needed the boiling water from the pasta and some butter. Boiling water is liquid gold as it has the necessary components for making the sauce creamy.
Garlic butter white crayfish linguine
Ingredients
- 500 gr crayfish (you can also use shrimps)
- 3 garlic cloves
- 1 chilli pepper
- 1/2 cup boiling water from the pasta
- 4-5 tbsp olive oil
- 100 gr butter
- 500 gr linguine
- salt
- freshly ground pepper
- finely chopped parsley
Instructions
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Start by washing the crayfish. Wash carefully and remove the whiskers. As I said earling I didn’t make any seafood broth (which could add a very strong seafood flavor to the dish), so I preferred to break with a heavy object (I used a pepper mill) slightly the calves from the crayfish in order to release extra flavor. Set aside.
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In a large pot add enough water and boil the linguine.
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At the same time, in a deep frying pan add the olive oil and, after chopping the garlic and the hot pepper, saute for 3-4 minutes, or until the garlic gets slightly golden.
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Increase the heat to maximum and then add the crayfish and saute for at least 4 minutes on both sides. You can also close the lid from the pan. Steam will help them to be cooked uniformly. Crayfish, just as shrimps, should not be cooked for a long time.
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Then add boiling water from the pasta. Stir for 1 minute and then scoop out the crayfish and add the butter. The butter combined with the boiling water from pasta will create the creamy sauce.
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Add pasta to the pan. Stir well and if necessary add extra boiling water.
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Remove from the fire, sprinkle with finely chopped parsley and freshly ground pepper. Add the crawfish to the pan or add it to each dish separately.
This was a recipe that I am really happy sharing with you. The recipe perfectly highlights the key ingredient, as the taste of the crayfish is not covered by other ingredients nor tomato sauce. It’s a celebration of the seafood.
Until the next recipe I will be happy to hear from you either on Instagram, or Facebook or Twitter!
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