Crawfish Fettuccini

Recipe Ingredients

2 tablespoons	30ml	Butter
1 lb	454g / 16oz	Crawfish tails
		Emeril's Essence - see * Note
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Worcestershire sauce
1 tablespoon	15ml	Crystal Hot sauce
2 cups	474ml	Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
1/4 cup	15g / 0.5oz	Chopped green onions
1 lb	454g / 16oz	Fresh fettuccini - cook al dente, and toss with olive oil
		Panneed Veal - see * Note
		Garnish
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese
		Long chives
2 tablespoons	30ml	Chopped chives
2 tablespoons	30ml	Brunoise red peppers

Recipe Instructions

* Note: See the "Emeril's Essence Information" and "Panneed Veal" recipes which are included in this collection.

In a large saute pan, melt the butter. Saute the crawfish tails in the butter for 2 minutes. Season with Emeril's Essence. Add the shallots and garlic and continue sauteing for 1 minute. Stir in the 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 the sauce thickens.

In a mixing bowl, toss the cooked pasta with the crawfish sauce. Season with salt and pepper. Fold in the grated cheese and green onions. Mound the pasta in the center of the platter. Lay the Panneed Veal on top of the pasta. Garnish with grated cheese, long chives, chopped chives, and peppers.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2453 broadcast 12-10-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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