4 people
- – 500 g spaghetti cooked al dente
- – 8 peeled shrimp
- – 8 crawfish
- – 2 shots of Olea Juice™ EVOO
- – 1/2 finely chopped onion
- – 4 tbsp yellow curry
- – 200 ml fish stock
- – 30 ml cream
- – 2 shots of white wine
- – salt and pepper
Preparation Sauté the shrimp and crawfish with onion. Deglaze with wine and add the stock, curry, cream and spice. After the sauce thickens add the spaghetti and serve. Garnish with chopped parsley and zucchini sticks.
