Crawfish Fettuccini

 

	2 tablespoons butter
	1 pound Louisiana crawfish tails
	2 tablespoons minced shallots
	1 tablespoon minced garlic
	1 tablespoon Worcestershire sauce
	1 tablespoon Louisiana hot sauce
	2 cups heavy cream
	Salt and pepper, to taste
	1/2 cup grated Parmigiano-Reggiano cheese
	1/4 cup green onions
	1 pound fettuccini, cooked al dente

In a large sauté pan, melt butter. Sauté crawfish tails in the butter for 2 minutes. Season with Creole seasoning. Add the shallots and garlic and continue sautéing for 1 minute.

Stir in Worcestershire sauce, Louisiana hot sauce, and heavy cream. Bring the liquid to a boil and reduce to simmer. Simmer until sauce thickens (about 8 minutes).

In a mixing bowl, toss the fettuccini with the crawfish sauce. Season with salt and pepper. Fold in grated cheese and green onions. Garnish with grated cheese and chives.

Yield: 4 servings

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