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Crayfish and wild mushroom linguine recipe

Crayfish and wild mushroom linguine recipe

55 ratings

Sit back and enjoy a bowlful of this delicious creamy pasta, packed with wild mushrooms and sweet crayfish. Ready in just 15 minutes, this pasta recipe is perfect for an easy midweek meal. See method

  • Serves 2
  • 5 mins to prepare and 10 mins to cook
  • 494 calories / serving


  • 150g linguine
  • 1 tsp olive oil
  • 1 large garlic clove, sliced
  • 2 x 100g packs wild mushrooms, torn into large pieces
  • 50ml dry white wine or fish stock
  • 50ml double cream
  • 120g pack cooked crayfish tails
  • 1 lemon, half juiced, half cut into wedges to serve
  • 15g chives
If you haven't got linguine, try using spaghetti instead

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    9g 45%
  • Sugars

    7g 8%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 63.4g Protein 21.8g Fibre 5.6g


  1. In a large pan of boiling water, cook the pasta according to pack instructions.
  2. Meanwhile, heat the oil in a large frying pan, then add the garlic and cook for 1 min. Add the mushrooms to the pan and stir-fry for 2 mins.
  3. Pour in the white wine or fish stock and leave to bubble for 1 min. Pour in the cream and cook for 2 mins. Add the crayfish and lemon juice then season. Snip over most of the chives, reserving a few to garnish.
  4. Drain the pasta and add to the sauce in the frying pan; continue to stir over a low heat for a minute to combine the flavours.
  5. Serve garnished with the rest of the chives and lemon wedges.

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