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Crawfish Fettuccini


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.
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