Ribbon pasta with crayfish tails in cheese and cream sauce

Ingredients for 2 servings:

• 1 garlic clove(s)
• 1 small onion(s)
• 200 g crayfish (crayfish tails)
• 200 g cream
• 1 tbsp butter
• 2 tbsp cheese (herb cream cheese), generous
• 3 tbsp cream cheese, generous
• 3 tbsp parsley, chopped
• 2 tbsp chives, chopped
• 250 g tagliatelle pasta
• 2 tbsp broth, mixed from the jar or instant
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with herbs and garlic

Cook the tagliatelle in salted water until al dente, drain well, and do not rinse. Briefly fry the finely chopped onion, finely chopped garlic, and crayfish tails in the butter, then transfer to a plate and set aside. Bring the cream, herb cream cheese, and cream cheese to a gentle boil, add the stock, and simmer slightly. Season with salt and pepper (to taste), then add the herbs. Finally, add the reserved crayfish tails and tagliatelle to the sauce. Fold everything in and heat briefly. Serves 2-3. We like it served with baguette or focaccia bread!