Print Recipe

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


  • 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.
  • In a large pot add enough water and boil the linguine.
  • 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. 
  • 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.
  • 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.
  • Add pasta to the pan. Stir well and if necessary add extra boiling water. 
  • 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.