Garlic butter white crayfish linguine


  • 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


  1. 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.

  2. In a large pot add enough water and boil the linguine.

  3. 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. 

  4. 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.

  5. 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.

  6. Add pasta to the pan. Stir well and if necessary add extra boiling water. 

  7. 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.