1 pound fresh fettuccini, cooked al dente and tossed with olive oil
½ cup grated Parmigiano-Reggiano cheese
¼ cup chopped green onions
In a large sauté pan, melt butter. Sauté crawfish tails in butter for 2 minutes. Season with Essence.
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.
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.