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Ingredients
- 1 lb Fresh fettuccine
- 3 Tbsp. Butter Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Chopped onions Bayou Blast see * Note
- 1 c. Peeled, seeded, minced plum tomatoes
- 1 lb Crawfish tails
- 1 Tbsp. Minced garlic
- 2 c. Heavy cream
- 2 ounce Grated Parmigiano-Reggiano cheese
- 1/4 c. Minced green onions, green part only
Directions
- Bring a pot of salted water to a boil. Add in the pasta and cook till tender, about 6 to 8 min. Remove from the heat and drain. Toss the pasta with 2 Tbsp. butter. Season with salt and pepper.
- In a large saute/fry pan, heat the remaining butter. Add in the onions. Season with Bayou Blast. Saute/fry for 1 minute. Add in the tomatoes. Season with the Creole seasoning. Saute/fry for 2 min. Season the crawfish with Creole seasoning. Add in the crawfish and saute/fry for 1 minute. Stir in the garlic. Season with Creole seasoning. Add in the cream and bring the liquid to boil. Reduce the heat to a simmer and cook for 6 to 8 min or possibly till the sauce thickens. Stir in the cheese. Mix well.
- Turn the sauce into a large mixing bowl. Add in the pasta and green onions. Mix well. Mound the pasta in the center of each plate and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 4 servings | |
| Calories 771 | |
| Calories from Fat 270 | 35% |
| Total Fat 30.82g | 39% |
| Saturated Fat 17.89g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 219mg | 73% |
| Sodium 161mg | 7% |
| Potassium 700mg | 20% |
| Total Carbs 88.73g | 24% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.15g | 3% |
| Protein 33.44g | 54% |
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