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Spaghetti with crayfish, spinach and gorgonzola sugo

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Ingredients for 2 servings:

  • 250 g spaghetti, e.g. B. Integrals from Barilla
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove(s)
  • 100 g crayfish
  • 1 pinch of salt
  • 100 g creamed spinach, frozen
  • 100g Gorgonzola
  • Pepper (chili pepper), from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

fast, sophisticated, delicious

Bring 2-2.5 liters of salted water to a boil. Cook the spaghetti in the salted water for eight minutes. Heat the olive oil with the crushed garlic, sear the crayfish, and season with salt. Add the frozen spinach and cook over medium heat until thawed. Dice the Gorgonzola, add to the sauce, and stir until melted. Reduce the heat and season to taste. Drain the spaghetti and divide between warmed plates. Pour the sauce over the spaghetti and sprinkle with chili pepper. Serve with a dry rosé wine, still water, or a bitter (non-alcoholic) lager.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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