| butter | 2 | tbs | | crawfish tails | 1 | lb | | minced shallots | 2 | tbs | | minced garlic | 2 | tbs |
| worcestershire sauce | 1 | tbs | | Crystal Hot sauce | 1 | tbs |
| heavy cream | 2 | cups | | salt & pepper | | to taste |
| grated parmesan cheese | 1/2 | cup | | chopped green onions | 1/4 | cup |
| fresh fettuccini | 1 | lb | |
Directions:
CRAWFISH FETTUCCINI
1 pound fresh fettuccini, cooked al dente and tossed with olive oil
In a large saut? pan, melt the butter. Saut? the crawfish tails in the butter for 2 minutes. Season with Essence. Add the shallots and garlic and continue saut?ing 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 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 panned veal on top of the pasta. Garnish with grated cheese, long chives, chopped chives, and peppers.
Yield: 4 servings
