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Ingredientes
- 2 Tbsp. Butter
- 1 lb Crawfish tails see * Note
- 2 Tbsp. Chopped shallots
- 1 Tbsp. Chopped garlic
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. Crystal Warm sauce
- 2 c. Heavy cream Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Grated Parmigiano-Reggiano cheese
- 1/4 c. Minced green onions
- 1 lb Fresh fettuccini cook al dente, and toss with extra virgin olive oil Panneed Veal see * Note
- 1/4 c. Grated Parmigiano-Reggiano cheese Long chives
- 2 Tbsp. Minced chives
- 2 Tbsp. Brunoise red peppers
Direcciones
- In a large saute/fry pan, heat the butter. Saute/fry the crawfish tails in the butter for 2 min. Season with Emeril's Essence. Add in the shallots and garlic and continue sauteing for 1 minute. Stir in the Worcestershire sauce, Crystal Warm sauce, and cream. Bring the liquid up to a boil and reduce to a simmer. Simmer for about 8 min or possibly till the sauce thickens.
- In a mixing bowl, toss the cooked pasta with the crawfish sauce. Season with salt and pepper. Mix in the grated cheese and green onions. Mound the pasta in the center of the platter. Lay the Panneed Veal on top of the pasta. Garnish with grated cheese, long chives, minced chives, and peppers.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 4 servings | |
| Calories 220 | |
| Calories from Fat 62 | 28% |
| Total Fat 7.01g | 9% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 369mg | 15% |
| Potassium 405mg | 12% |
| Total Carbs 19.88g | 5% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.66g | 2% |
| Protein 18.4g | 29% |
