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Seafood: Crawfish Monica

Source of Recipe

Emeril Lagasse


List of Ingredients

1 pound fresh fettuccine
3 tablespoons butter
salt, black pepper
1/2 cup minced onions
1 cup peeled, seeded plum tomatoes
1 pound crawfish tails
Essence spice
1 tablespoon chopped garlic
2 cups heavy cream
2 ounces grated Parmesan cheese
1/4 cup chopped green onions (green only)


Recipe

Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 6 to 8 minutes. Remove from the heat and drain. Toss the pasta with 2 tablespoons butter. Season with salt and pepper. In a large saute pan, melt the remaining butter. Add the onions. Season with Essence. Saute for 1 minute. Add the tomatoes. Season with Essence. Saute for 2 minutes.

Season the crawfish with Essence. Add the crawfish and saute for 1 minute. Stir in the garlic. Season with Essence. Add the cream and bring the liquid to boil. Reduce the heat to a simmer and cook for 6 to 8 minutes or until the sauce thickens. Stir in the cheese. Mix well. Turn the sauce into a large mixing bowl. Add the pasta and green onions. Mix well. Mound the pasta in the center of each plate and serve. Yield: 4 servings