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Parmesan cheese parsley lemon olive oil red onions garlic chili flakes white wine tomatoes chicken stock powder capers crawfish meat
Viewed: 85 - Published at: 2 years agoIngredients
- 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)
Method
- Combine the parmesan, parsley and lemon zest in a small bowl and set aside.
- Heat 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.
- Add 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).
- While this is happening, cook some pasta to serve the sauce over. We had penne, I would have preferred angel hair though!
- When 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.
- Serve over pasta with the parmesan, parsley zest mix sprinkled over the top.
