Crayfish and Wild Mushroom Linguine

creamy crayfish and mushroom linguine

This creamy and easy-to-make crayfish and wild mushroom linguine is the perfect option for mid-week dinners.

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 2 people


In a large pan of boiling water, cook the pasta according to instructions.

Meanwhile, heat the oil in a large frying pan. 

Add the garlic and cook for one minute. 

Then, add the mushrooms and stir-fry for two minutes. 

Pour in the white wine or fish stock and leave to bubble for one minute. 

Pour in the cream and cook for two minutes. 

Add the crayfish and lemon juice then season. 

Snip over most of the chives, reserving a few to garnish. 

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. 

Serve garnished with the rest of the chives and lemon wedges. 


150g Linguine

1 tsp olive oil 

1 large garlic, sliced

200g wild mushrooms, torn into large pieces

50ml dry white wine

50ml double cream 

120g pack of cooked crayfish tails

1 lemon, half juiced, half cut into wedges to serve

15g chives