Orzo pasta with crayfish tails
6 servings
20 minutes
Orzo pasta with crab tails is an exquisite dish inspired by Mediterranean traditions. Orzo, small pasta grains resembling rice, absorb the flavors of the sauce beautifully. In this recipe, the pasta simmers in a rich broth with hints of white wine and cognac, creating a harmony of flavors. Crab tails add refined sweetness and tenderness, while cream provides a creamy texture. The light freshness of parsley completes the taste, making it even more expressive. This dish is perfect for a cozy dinner or festive table, impressing with its delicate flavor combination. Enjoy your meal!
1
In a deep skillet, sauté finely chopped onion in vegetable oil until soft, add minced garlic and fry the onion and garlic together for about one to one and a half minutes.
- Vegetable oil: 50 ml
- Onion: 100 g
- Garlic: 4 cloves
2
After that, add cognac and white wine, and simmer the vegetables in the alcohol until the liquid completely evaporates. Then, add orzo to the saucepan, mix, and pour in fish or chicken broth.
- Cognac: 50 ml
- Dry white wine: 100 ml
- Orzo pasta: 500 g
- Fish broth: 1 l
3
Cook the pasta, stirring, until ready. Usually this takes fifteen to sixteen minutes, depending on the firmness of the pasta; you can check the exact cooking time on the package.
4
Three minutes before the end of cooking, add the crayfish tails, cream, chopped parsley, and season with salt and pepper.
- Cancer necks: 200 g
- Cream 35%: 100 ml
- Parsley: 10 g
- Salt: to taste
- Ground white pepper: to taste