Crawfish with Tagliatelle

Crawfish with Tagliatelle

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Servings: 4
Calories: 588


  • 2 lb crawfish cooked
  • 1 oz butter
  • 1 tablespoon sunflower oil
  • 1 medium onion finely chopped
  • 1 clove garlic crushed
  • 14 oz tinned tomatoes rubbed through a sieve to extract the seeds
  • 2 tablespoons dry white wine
  • 1 tablespoon basil chopped, plus a few whole leaves to garnish
  • Pinch of salt
  • freshly ground black pepper
  • 1 tablespoon single cream optional
  • 1 lb tagliatelle


  • Extract the meat from the crawfish, dice and set aside.
  • To make crawfish stock, break up and pound the shell, place it in a heavy saucepan, add water to half-way up the shell and boil for 20 minutes.
  • You should then have half the original amount of liquid.
  • Heat the butter and oil in a heavy pan and gently fry the onion with the crushed garlic until it is soft but not brown.
  • Add the sieved tomatoes, the wine and 4 tablespoons of the crawfish stock.
  • Simmer for 20 minutes until the sauce is reduced to a thick creamy consistency.
  • Add the crawfish meat to the sauce with the chopped basil and salt and pepper to taste, and heat it through gently.
  • Add the cream, if using.
  • Now cook the pasta in boiling salted water. Fresh pasta takes no more than 2 minutes to cook; dried takes longer - follow the directions on the packet.
  • Tip the hot drained pasta into a warmed serving bowl and toss in the crawfish sauce.
  • Garnish with a few whole basil leaves.
Calories: 588 kcal
Carbohydrates: 88 g
Protein: 22 g
Fat: 16g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 152 mg
Sodium: 109 mg
Potassium: 632 mg
Fiber: 5 g
Sugar: 6 g
Vitamin A: 1153 IU
Vitamin C: 16 mg
Calcium: 77 mg
Iron: 3 mg
Ingredients Fish & Seafood, Pasta
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