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
- 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.
- from Chef Emeril Lagasse, New Orleans, LA