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.
CRAYFISH AND PARMESAN SPAGHETTI RECIPE
Serves 4
350g spaghetti
2 Tbsp olive oil
4 cloves garlic, crushed
2 Tbsp freshly grated ginger
3 spring onions, sliced
200g cherry tomatoes
½ cup white wine
Zest of 1 lime
1/3 cup lime juice
Flesh from 1 raw crayfish, cut into chunks
½ cup cream
2 cups baby spinach leaves
½ cup grated parmesan
Salt and pepper to taste
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, grated parmesan and season.
- Serve hot, garnished with extra parmesan and freshly ground pepper.
