A gorgeously luxurious dish that's simply to prepared, so the ingredients can really shine.
This pasta shells with crayfish dish is so quick and simple, you can have it on the time in the time it takes to boil and drain the pasta. While it cooks, you quickly fry the crayfish in golden, bubbling butter, then add the lemon zest and parsley. That's it - the sauce has only four ingredients, but they combine to make the most delicious dinner. This recipe serves 3-4 people, but it's a great date night dinner for a special someone. Any leftovers can be packed up and reheated for lunch the next day. Plus, your date doesn't need to know this, but it's only 321 calories per serving: a really great healthy pasta recipe.
Ingredients
- 200g pasta shells
- 60g butter
- 150g pack crayfish tails
- Zest and juice of 1 lemon
- Big bunch of flat-leaf parsley (about 25g)
- Salt and ground black pepper
WEIGHT CONVERTER
Method
- Add the pasta to a large pan of boiling salted water and cook according to pack instructions. Drain well.
- Heat a large frying pan and add the butter. When it foams, add the crayfish and warm them through for a couple of minutes. Add the lemon juice and when hot, stir in the pasta then mix in the parsley, seasoning and lemon zest.
Top tips for making pasta shells with crayfish
Prawns, clams or crabmeat would work well in this recipe too. You can swap up the parsley for dill or basil if you prefer, too.
If you've not used crayfish before, you can usually find it in the fresh fresh section of the chilled aisle in major supermarkets. It may come in a tub and need draining, or is a flatter pack, ready to use.
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