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Gluten-Free & Dairy-Free Crayfish & Asparagus Pasta

April 23, 2011 by jason 2 Comments

Gluten-Free_Dairy-Free_Crayfish_Asparagus_Pasta

Gluten-Free_Dairy-Free_Crayfish_Asparagus_Pasta



When asparagus is in season, it’s one of life’s great joys. This recipe is one of Peter’s (hubby’s) favourites – he loves the clean sharp tastes of the chilli and lemon combined with the herbs and seafood (he is Australian, so no surprises there). Gluten-free pasta needs more liquid in the sauce than traditional kinds, so I’ve added fish stock, lemon juice and olive oil. It’s still a fairly minimalist sauce, but enough liquid and flavours to work well with the pasta. You could use other types of seafood such as cooked prawns, crab or squid, and you could use different herbs, too, such as coriander or mint. And if you have home-made fish stock, it will add a delicious depth of the flavours. This recipe from my book, Simply Gluten-Free & Dairy-Free is so super-easy – just perfect for a holiday weekend like this one, when you want to enjoy gorgeous food without any hassle.

* gluten-free, dairy-free, soya-free, egg-free, nut-free, seed-free

Gluten-Free & Dairy-Free Crayfish & Asparagus Pasta
 
Print
Prep time
15 mins
Cooking time
15 mins
Total time
30 mins
 
Author: Grace Cheetham
Recipe type: Lunches
Serves: 4
Ingredients
  • 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
Method
  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.
3.2.2929

 

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Filed Under: Lunches, Pasta, Seasonal Recipes Tagged With: chilli, crayfish and asparagus pasta, dairy-free, gluten-free, lemon, parsley

Previous Post: « Gluten-Free & Dairy-Free Blueberry & Lime Cheesecake
Next Post: Gluten-Free & Dairy-Free Polenta Cupcakes »

Reader Interactions

Comments

  1. Sophie33

    June 10, 2011 at 11:28 am

    I made this pasta dish yesterday but used the white asparagus that Belgium is famous for. It was a huge hit with my husband & me!

    Thanks for all of your tasty recipes! You inspire my cooking every time, dear Grace!

    Reply
    • gracecheetham

      June 12, 2011 at 10:26 am

      Huge thanks, Sophie, for your very kind comments. And I’m so jealous that you can get white asparagus!!

      Reply

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Passionate about good food and allergy-free living, I've set up this blog in order to help people who, like me, found themselves stuck in a situation where they didn't know what to do, or how to cope. I've also written cookbooks which have been published in the UK, US, Australia, New Zealand, as well as in Finland and Brazil.

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