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. ---------------------------------------------------------------------------
Nutrition
Ingredients
