Crawfish Pasta

Adapted from Smoky Mountain Cafe

• Ready In: 35 mins
• Serves: 8

Ingredients

• 4  tablespoons butter
• 2  lbs crawfish tails, with fat
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 1⁄3 cup shallot, minced
• 2  garlic cloves, minced
• 2  tablespoons Worcestershire sauce
• 2  tablespoons  hot sauce (I like Crystals)
• 1  lemon, juice of
• 1 1⁄2 cups heavy cream
• 1  lb fettuccine, cooked
• 1⁄2 cup  freshly grated parmigiano-reggiano cheese
• 1⁄4 cup  freshly grated romano cheese
•  green onion, chopped for garnish

Directions

1. Melt butter in a deep skillet over med high heat.
2. Saute 2 lbs. of crawfish tails with fat in the butter for about 5 minutes.
3. Season with a of cayenne and salt.
4. Add shallots, garlic and continue sauteing for 2 to 3 minutes.
5. Stir in worcestershire sauce, hot sauce, the juice of one lemon and the heavy cream.
6. Bring the liquid up to a boil and reduce to a simmer. Simmer for about 10 to 12 minutes - until sauce thickens.
7. Add al dente cooked fettuccine to crawfish sauce.
8. Season with salt and pepper.
9. Fold in Parmesan Reggiano and Romano cheese.
10. Garnish with chopped green onions.