Crawfish Fettuccini Web
Photo courtesy of Emeril's

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4 servings

  • 2 tablespoons butter
  • 1 pound crawfish tails
  • 2 teaspoons Emeril’s Essence
  • 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 pound fresh fettuccini, cooked al dente and tossed with olive oil
  • ½ cup grated Parmigiano-Reggiano cheese
  • ¼ cup chopped green onions
  1. In a large sauté pan, melt butter. Sauté crawfish tails in butter for 2 minutes. Season with Essence.
  2. Add shallots and garlic and continue sautéing for 1 minute. Stir in 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 sauce thickens.
  3. In a mixing bowl, toss pasta with crawfish sauce. Season with salt and pepper. Fold in the grated cheese and green onions and serve immediately.
  • from Chef Emeril Lagasse, New Orleans, LA

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