We've been away catching lots of yabbies (crawfish) for the past week. I made this last night and want to make it again soon for some of the family. We tried to extract raw meat from the tails for this, but found it too hard so cooked our yabbies quickly in salted water, then went on with the recipe. You could use shrimp/prawns in this too.
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Units: US | Metric
- 20 g parmesan cheese, finely grated (I use my microplane)
- 2 tablespoons finely chopped parsley
- zest of a small lemon
- 3 teaspoons olive oil
- 4 tablespoons finely diced red onions
- 2 garlic cloves, crushed
- 1 teaspoon chili flakes (to taste)
- 200 ml white wine
- 1 (400 g) can tomatoes, chopped
- 1 teaspoon chicken stock powder (to taste)
- 1 tablespoon capers
- 300 g crawfish meat (yabby)
- 1Combine the parmesan, parsley and lemon zest in a small bowl and set aside.
- 2Heat the oil in a pan and cook the onion until softened, add the garlic and cook 30 seconds more, then add in the chilli flakes and white wine. Cook to reduce a little.
- 3Add the tomatoes and their juice and the chciken stock powder. Cook until reduced and thickened (mine took about 15 minutes over a medium-low heat).
- 4While this is happening, cook some pasta to serve the sauce over. We had penne, I would have preferred angel hair though!
- 5When the sauce is thickened to your liking, add in the capers and yabby meat and cook a further 2 or 3 minutes to heat the yabbies through.
- 6Serve over pasta with the parmesan, parsley zest mix sprinkled over the top.
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Nutritional Facts for Yabby (Crawfish), Tomato and Chili Pasta Sauce
Serving Size: 1 (498 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 346.0
- Calories from Fat 105
- Total Fat 11.7 g
- Saturated Fat 3.0 g
- Cholesterol 169.4 mg
- Sodium 426.3 mg
- Total Carbohydrate 14.7 g
- Dietary Fiber 3.5 g
- Sugars 7.3 g
- Protein 28.7 g