Crawfish and Cream over Pasta

"Adapted from Elizabeth's Edible Experience (Emeril's Recipe)"
 
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Ready In:
30mins
Ingredients:
23
Serves:
6
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ingredients

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directions

  • 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.
  • Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
  • In a large saute pan or skillet, melt the butter over medium-high heat.
  • Add the onions and cook, stirring, until soft, about 5 minutes.
  • 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.
  • Add the cream lemon juice and cook, stirring occasionally, until slightly reduced.
  • Add the crawfish tails and cook, stirring, to warm through.
  • Add the onions and parsley and cook for 1 minute.
  • Add the cooked pasta and toss to coat with the sauce.
  • Cook until the pasta is warmed through, about 1 minute.
  • Remove from the heat and add 1/2 cup of the cheese.
  • Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.

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