Serves 4-6. Recipe is by chef Colt Patin.
2 tablespoons unsalted butter
1½ cups heavy cream
4-6 ounces Louisiana crawfish tails
Salt to taste
½ teaspoon ground black pepper
1½ ounces Parmesan cheese, grated (about ¾ cup), plus garnish
8 ounces fettuccine pasta, cooked
1 tablespoon green onion
1. In medium sauce pot melt butter then add heavy cream and bring to simmer.
2. Add crawfish tails, Parmesan cheese and seasonings.
3. Toss with cooked pasta and garnish with green onions and extra Parmesan cheese.