Crawfish Fettuccini

When Emeril moved to New Orleans, he quickly started using all the local ingredients. Here's a simple but elegant pasta.

2 tablespoons butter

2 tablespoons Emeril’s Essence (or Creole seasoning)

1 pound 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 denté, tossed with olive oil

In a large sauté pan, melt the butter. Sauté the crawfish tails n the bitter for 2 minutes. Season with Essence. Add the shallots and garlic and continuing 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 sauté. Season with salt and pepper. Fold in the grated cheese and green onions and serve immediately.

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Enjoy!!!

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