Crayfish and parmesan spaghetti
Photo by Babiche Martens
Using the very freshest of ingredients, this crayfish spaghetti served with the salty, sharp flavour of parmesan, makes for a sophisticated yet super simple dish.
If crayfish isn’t available, large banana prawns make a great alternative. I love to serve this dish for friends as a relaxed lunch, with a glass or two of wine.
|2 Tbsp||Olive oil|
|4||Garlic cloves, crushed|
|2 Tbsp||Freshly grated ginger|
|3||Spring onions, sliced|
|200 g||Cherry tomatoes|
|½ cup||White wine|
|1||Lime, zest only|
|⅓ cup||Lime juice|
|1||Crayfish, raw, flesh cut into chunks|
|2 cups||Baby spinach|
|½ cup||Grated parmesan cheese|
|¼ cup||Shaved parmesan, to serve|
- Cook the spaghetti as per packet instructions.
- In a large frying pan heat the oil. Add the garlic and ginger, cooking for 2 minutes until fragrant. Add the spring onions, tomatoes, wine, lime and crayfish, cooking for 3 or 4 minutes until the crayfish is just cooked. Add the cream and spinach, heating through. Toss through the hot spaghetti and the grated parmesan and season.
- Serve hot, garnished with extra parmesan and freshly ground pepper.
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