1 Pound linguine or fettucine
2Tbsp. olive oil
6 Tbsp. unsalted butter
1 C. chopped yellow onions
2 Tbsp. minced garlic
2 Tsp. Essence, recipe follows
1/2 Tsp. salt
1/4 Tsp. cayenne
1/4 C. dry white wine
2 C. heavy cream
1 Tbsp. fresh lemon juice
1 pound crawfish tails*
1/2 C. chopped green onions
1/2 C. chopped fresh parsley leaves
1 C. grated Parmesan
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried oregano
1 Tbsp. dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
HOW TO MAKE:
1-Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid.
2-Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
3-In a large saute pan or skillet, melt the butter over medium-high heat. 4-Add the onions and cook, stirring, until soft, about 5 minutes.
5-Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated.
6-Add the cream lemon juice and cook, stirring occasionally, until slightly reduced.
7-Add the crawfish tails and cook, stirring, to warm through.
8-Add the onions and parsley and cook for 1 minute.
9-Add the cooked pasta and toss to coat with the sauce.
10-Cook until the pasta is warmed through, about 1 minute.
11-Remove from the heat and add 1/2 cup of the cheese.
12-Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.
*Crawfish tails can be purchased online and shipped through Cajun Grocer. Peeled medium shrimp can be substituted, but the cooking time must be increased to allow thorough cooking.
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