Spicy Creamy Crawfish Pasta
A fusion-inspired seafood pasta featuring tender crawfish tails and spaghetti tossed in a rich, velvety chili-infused cream sauce.
This dish combines the comforting richness of a creamy pasta sauce with a vibrant, spicy kick from Korean chili paste and chili powder. Plated alongside a savory grilled sausage, it delivers a deeply satisfying and unique flavor profile that comes together in minutes.
Ingredients
- 200 g spaghetti
- 150 g crawfish tails
- 1 red onion
- 1 tbsp chili powder
- 1 tbsp Korean chili paste
- 100 ml milk
- 100 ml heavy cream
- 1 grilled sausage
- to taste sea salt
- to taste olive oil
- optional fresh parsley
Instructions
- 1Boil Spaghetti
Bring water to a boil, then add sea salt and olive oil to the pot. Add the spaghetti, cover, and cook for about 12 minutes until it reaches the desired al dente texture.
Tip: Adding a bit of olive oil to the boiling water helps prevent the pasta noodles from sticking together. - 2Sauté Red Onion
Place diced red onion into a hot frying pan with a little olive oil and sauté until translucent and fragrant.
Tip: Keep the heat at medium so the onions sweat without burning. - 3Add Crawfish Tails
Add the crawfish tails directly into the pan with the sautéed red onions and cook them through.
Tip: Ensure the crawfish are evenly distributed to cook uniformly. - 4Season with Spices
Stir in a tablespoon of chili powder and a tablespoon of Korean chili paste, mixing thoroughly to dissolve and evenly coat the crawfish and onions.
Tip: Mix thoroughly to ensure the paste dissolves and coats all the crawfish tails. - 5Pour Milk and Cream
Pour in 100ml of milk and 100ml of heavy cream, stirring to combine with the spicy crawfish mixture.
Tip: Pour slowly while stirring to create a smooth, creamy sauce base. - 6Combine Pasta and Sauce
Add the cooked spaghetti noodles directly into the creamy crawfish sauce, simmer for two more minutes, and its ready.
Tip: Toss the noodles continuously so they absorb the rich, creamy sauce.
