Yabbie or Crayfish Fettuccine
Indulge in the luxurious flavors of Yabbie or Crayfish Fettuccine, a creamy seafood pasta dish perfect for elevating any meal. Tender, freshly cooked yabbies or crayfish are folded into a rich, velvety sauce made with garlic, shallots, dry white wine, and heavy cream, then tossed with al dente fettuccine for the ultimate comfort food experience. The dish is finished with a generous sprinkle of Parmesan cheese, fresh parsley, and a hint of zesty lemon for a bright, aromatic touch. Quick to prepare with a cook time of just 20 minutes, this decadent recipe is ideal for seafood lovers and makes an impressive choice for date nights or dinner parties. Whether you're hosting or treating yourself, this fettuccine will transport your taste buds straight to gourmet bliss.
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Recipe Information
Ingredients
- 400 g Fettuccine pasta
- 400 g Cooked yabbies or crayfish (peeled and deveined)
- 3 tbsp Butter
- 2 tbsp Olive oil
- 4 cloves Garlic cloves (minced)
- 1 Shallot (finely diced)
- 1 cup Dry white wine
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 2 tbsp Fresh parsley (chopped)
- 1 tsp Lemon zest
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted.
Add the minced garlic and diced shallot to the skillet. Sauté for 2-3 minutes, stirring frequently, until fragrant and softened.
Pour the white wine into the skillet and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate.
Reduce the heat to medium-low and stir in the heavy cream. Cook for 3-4 minutes, allowing the sauce to slightly thicken.
Add the grated Parmesan cheese to the sauce and stir until fully melted and incorporated.
Gently fold in the cooked yabbies or crayfish, ensuring they are evenly coated in the sauce. Cook for 2 minutes to warm the seafood through.
Season the sauce with salt, black pepper, and lemon zest. Adjust the seasoning to taste.
Add the cooked fettuccine to the skillet, tossing gently to coat the pasta in the sauce. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
Sprinkle the chopped parsley over the pasta and give it one final toss.
Serve the Yabbie or Crayfish Fettuccine immediately, garnished with extra Parmesan and parsley if desired.
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 1712 mg | 74% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.9 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 729 mg | 56% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 379 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
