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🍝 Creative: Crawfish with Lemon Cream Pasta

633 kcal · 30 min · 4 servings

Ingredients

• 500 g Tagliatelle
• Salt
• 1 clove of garlic
• 1 tbsp butter
• 1 tbsp flour
• 150 ml fish stock
• 150 ml whipping cream
• 1 stalk lemongrass
• white pepper
• 150 g crayfish (ready for cooking)
• 1 tbsp freshly chopped dill

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Add the pasta to the boiling water.
3. 3. Cook the pasta until it is al dente (firm to the bite).
4. 4. Peel the garlic.
5. 5. Chop the garlic very finely.
6. 6. Heat butter in a pan.
7. 7. Add the chopped garlic to the hot butter.
8. 8. Sauté the garlic briefly.
9. 9. Stir the flour into the butter-garlic mixture.
10. 10. Deglaze the mixture with the stock (broth).
11. 11. Bring the sauce to a boil.
12. 12. Pour the cream into the sauce.
13. 13. Split the lemongrass lengthwise in the middle.
14. 14. Add the halved lemongrass to the sauce.
15. 15. Simmer the sauce for about 10 minutes.
16. 16. Stir the sauce occasionally.
17. 17. Let the sauce become creamy.
18. 18. Remove the lemongrass from the sauce.
19. 19. Puree the sauce finely with a hand blender.
20. 20. Season the sauce with salt.
21. 21. Season the sauce with pepper.
22. 22. Add the crawfish to the sauce.
23. 23. Add the dill to the sauce.
24. 24. Add the drained pasta to the sauce.
25. 25. Gently fold everything together.
26. 26. Serve the pasta on bowls or plates.

Nutrition per serving

• kcal: 633
• Protein: 25 g · Fett/Fat: 17 g · Carbs: 93 g