Crawfish Fettuccini

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Ingredients

• 2 tablespoons butter
• 2 teaspoons Emeril's Original Essence
• 1 pound cooked and peeled crawfish tails
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Crystal Hot sauce
• 2 cups heavy cream
• Salt and pepper
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 cup chopped green onions
• 1 pound fresh fettuccini, cooked al dente and tossed with olive oil

Directions

• In a large sauté pan, melt the butter. Sauté the crawfish tails in the butter for 2 minutes. Season with Essence. Add the shallots and garlic and continue sautéing for 1 minute. Stir in the Worcestershire sauce, Crystal Hot sauce, and cream. Bring the liquid up to a boil and reduce to a simmer. Simmer for about 8 minutes or until the sauce thickens.

• In a mixing bowl, toss the pasta with the crawfish sauce. Season with salt and pepper. Fold in the grated cheese and green onions and serve immediately.

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Recipe Details

• Source: Essence Of Emeril EE2453
• Dish Type: Pastas
• Cuisine: Cajun/Creole
• Cooking Method: Sauteeing
• Occasion: Any
• Effort Level: Simple

Tags

Spring Crawfish, Emeril's 25th Anniversary, classic new orleans, New Orleans Festival Favorites, crawfish

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