Creamy Crayfish Pasta

This is straightforward and seriously delicious! The pasta sauce has a great balance between acidity, sweetness, and spiciness.

I added Hondashi stock granules to the pasta sauce which adds a beautiful depth of flavor. “Hondashi” is the best brand for Dashi stock which originates from Japan – it’s a stock that gives off a rich umami-seafood flavor and it’s crazy versatile!

You have the option to replace the crayfish with any other seafood of your choice. I cooked the crayfish separately because I only had a few and adding them to the sauce seemed silly, as they’d just get lost, so I made the pasta sauce and infused it with the dashi stock which mimics the crayfish/seafood flavor within the sauce. I then placed the individual tails on top of the pasta when serving. The recipe below has the desired amount of tails you’d need ensuring each serving has 1-2 tails each. You do have the option of not steaming the crayfish separately and then just adding them to the sauce. Just make sure that they’ve been cleaned, that you cook them without the shell, and that you don’t cook them for longer than 5-7mins.

If you decide to replace the crayfish with mussels, prawns, fish, or calamari. Then again, ensure that they’ve been cleaned and that you only add them towards the end of the cooking process.

Creamy Crayfish Pasta

  • Servings: 4-6 Servings
  • Difficulty: Easy
  • Print


  • 3 tbsp olive oil, separated
  • 1 tbsp fresh chili, chopped
  • 2 tbsp fresh garlic, diced
  • 1/2 tsp cinnamon
  • 2 canned crushed tomato, Italian branded
  • 1 tbsp light brown sugar
  • 2 tbsp dried sweet basil
  • 1-2 tsp dashi stock granules
  • 150ml of heavy cream
  • 50ml sour cream
  • 500g pasta of choice
  • 6-8 crayfish tails, skin on
  • Salt and Pepper to taste
  • Juice from half a lemon, optional


  1. Add the olive oil, chili and garlic to a large saucepan and saute on med-high heat until the garlic turns golden brown in color.
  2. Add the crushed tomatoes, brown sugar, dried sweet basil, dashi stock granules (1-2 tsp depending on how much you like fish stock) and simmer on med-low heat until the sauce reduces by 1/3rd.
  3. Add the heavy and sour cream and set aside. Cook the pasta in heavily salted boiling water until AL DENTE (very important). Remember: to keep 1 cup of the pasta water aside before discarding.
  4. Prepare the tails by leaving the shell-on but butterflying the tail and removing the ‘poop’ string 🙂 Steam the crayfish tails, shell-on, in a medium-sized saucepan for 5mins (the flesh should have turned white and the shell bright red). NOTE: You’d rather want to undercook than overcook the tails. Once cooked, remove the shell and take enough of the pasta sauce to coat the cooked tails, and set aside (keep warm). Discard the shells.
  5. Add the pasta to the sauce and mix well. Add 1/2-1 cup of pasta water to the sauce and allow to stand for at least 5-10mins before serving.
  6. First, layer the pasta into your serving dish. Add the lobster tails on top and a light sprinkle of lemon juice if you’d like to brighten up the dish a bit, also, sprinkle over some additional dried basil and parmesan.
  7. Enjoy guuuuys!

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