Crayfish pasta with cherry tomatoes, lemon and dill
Creamy pasta with crayfish tails, leek, cherry tomatoes and a little chilli, flavoured with lemon zest and topped with parmesan and dill. It is just as good with prawns, and some flavour the sauce with saffron and fennel.
- 25 minTime
- 20 minHands-on
- 4Portions
- ≈ 37 krper portion
- 730kcal per portion
Ingredients for 4 portions
- 400 gPasta, e.g. spaghetti or tagliatelle
- to tasteSalt
- ½Leek
- 1Chili, fresh red
- 250 gCherry tomato
- 1 cloveGarlic
- 1Lemon, finely grated zest
- 1 ½ dlParmesan, finely grated
- 3 ½ tbspDill, chopped
- 2 tbspOlive oil
- 2 dlDouble cream
- to tasteBlack pepper
- 250 gCrayfish tails, drained
Method
- Bring a large pot of salted water to the boil.
- Trim and thoroughly rinse the leek, then slice it thinly. Deseed and finely chop the chilli, halve the tomatoes and grate the garlic. Grate the lemon zest and the parmesan and chop the dill.
- Cook the pasta until al dente according to the packet instructions.
- Fry the leek, garlic and chilli in the oil in a large frying pan for about 5 minutes, until the leek has softened. Add the tomatoes and fry for 2 more minutes.
- Pour in the cream and let it reduce a little. Season with the lemon zest, salt and pepper. Fold in the crayfish tails and let them warm through without boiling.
- Drain the pasta and toss it with the sauce and half the parmesan. Top with the rest of the cheese and the dill.
The cost is estimated from Swedish grocery prices.
