Pasta with Crawfish Cream

Recipe from Kate Logan

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Cooking time: 35 min

Servings 2

You can't count all the types of pasta: linguini, bolognese, and fettuccine. But more often than not, in every housewife's kitchen you can find the most common macaroni rolls or shells that children love so much. Do you think it would be impossible to make food out of it, as good as restaurant meals? You are gravely mistaken, because we are providing you with the opportunity to prepare this particular pasta today together with a delicate sauce made of crawfish meat and cream. We assure you that you will be delighted, and your neighbors and guests will ask you for more.

Macaroni

0,8 lbs.
30% cream

6 fl.oz.
Crawfish

0,8 lbs.
Basil leaves

4 pcs.
Olive oil

4 fl.oz.
Black pepper and salt

to taste
Bay leaves

2 pcs.
Parsley

to serve
Cherri

2 pcs.

Calories

532 kcal
Protein

34 g
Fat

65 g
Carbohydrates

320 g

You can take almost any the types of pasta you like for this dish. Boil in parallel with the preparation of the sauce. To do this, pour water into a saucepan, a little more than half, add a little salt and bring to a boil with a covered lid, about 7-10 minutes over medium heat. When the water boils, add the pasta, stir immediately so that they do not stick together, reduce the heat and cook for about 10-15 minutes. Turn off the heat, stir again, cover with a lid and let stand for 5 minutes. Then, using a colander, drain the water, add a piece of oil, about half a tablespoon, mix thoroughly and leave.
Rinse the crawfish in a bucket or any other container, clean the abdomen with a brush from excess dirt and put in a saucepan. Pour in water, salt it just a little, add a few drops of lemon juice, bay leaf, 3-4 peas of allspice, a couple of sprigs of dill and cook until the shell turns red. Remove from the pot using tongs. The remaining broth can be used for other dishes.
Lightly fry chopped garlic in melted olive oil in a small frying pan, you can chop it with a knife or squeeze through a garlic press and lightly fry. Then throw it away, since it is only needed to add flavor to the main dish. Clean the crawfish meat, send it to the prepared "garlic" oil and lightly fry for a couple of minutes. After, put it in a separate dish.
Pour the cream into the "garlic-crawfish" oil, salt, add the basil. Simmer, stirring constantly, over low heat until thickened. Then add the meat to them, cover with a lid and simmer over low heat for a few more minutes. After, turn off the heat, let the sauce stand for a while, do not open the lid. After 5-10 minutes, mix pasta and sauce together. Chop a few cherry tomatoes and serve. You can use any greens to decorate your dish, with parsley, in instance.

When choosing crawfish, pay attention to the shell. It must be solid. Further, the size criterion: the most delicious crawfish is 8 inch. long. If the choice is visual, then it is better to take a dark green crawfish. We put water to boil at the rate of 1 liter of water for 12 crawfish 5-7 inch. in size. Add salt at the rate of 1 tablespoon per 1 liter of water. Crawfish cannot be salted "to taste", otherwise you risk either oversalt or undersalting them.
The amount of salt that is used for cooking crawfish is calculated based on the volume of water: one heaping tablespoon of salt is taken per liter of water - this is the minimum amount of salt. This amount of salt is taken with the expectation that after cooking, the crawfish will be infused for some time in the water in which they were boiled. If there is no time to infuse, or you want to get a little more salty crawfish, the amount of salt increases, but slightly - for example, 6-7 tablespoons of salt can be added to 5 liters of water instead of five.