Gluten-Free & Dairy-Free Crayfish & Asparagus Pasta
Recipe type: Lunches
Prep time: 
Cooking time: 
Total time: 
Serves: 4
  • 2 shallots, halved
  • 1 red chilli, halved and deseeded
  • 2 garlic cloves
  • 3 strips of lemon zest
  • 7 tbsp olive oil
  • 350g/12oz gluten-free pasta
  • 350g/12oz asparagus, woody ends removed and stalks cut into thirds
  • 100ml/3½fl oz/scant ½ cup gluten-free & dairy-free fish stock or stock made from gluten- and dairy-free stock powder
  • 350g/12oz crayfish tails
  • 1 large handful of flat-leaf parsley leaves, chopped
  • juice of ½ lemon, plus lemon quarters to serve
  • sea salt and freshly ground black pepper
  1. Put the shallots, chilli, garlic and lemon zest in a mini food processor or spice mill and blend until finely chopped, making sure the zest is coarsely chopped.
  2. Bring a large saucepan of water to the boil and stir in 1 tablespoon of the oil. Add the pasta and cook over a medium heat for 8–10 minutes, or according to the instructions on the packet, until soft. Make sure you stir occasionally to ensure the pasta doesn’t stick. Drain and rinse well with freshly boiled water, then drain again.
  3. Meanwhile, in a large, heavy-bottomed saucepan, heat 4 tablespoons of the remaining oil over a medium heat. Add the shallot mixture and fry, stirring, for about 1 minute until starting to turn golden. Add the asparagus and stir well. Fry for another minute, then add the fish stock. Cook, covered, for 4 minutes, then add the crayfish. Cook for another 2 minutes until the asparagus is tender but still slightly crunchy.
  4. Add the cooked pasta to the saucepan and mix well. Add the parsley, lemon juice and the remaining 2 tablespoons of olive oil. Season with salt and pepper and serve immediately with lemon quarters for squeezing over.
Recipe by Grace Cheetham at