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Crawfish Fettuccini

Crawfish Fettuccini

This dish is Emeril's take on a New Orleans classic that has been a hit at Jazz Fest for longer than anyone can remember. For the best results, try to source Louisiana crawfish tails when making this at home.

  • Prep Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings


  • 2 tablespoons butter
  • 2 teaspoons Emeril's Original Essence
  • 1 pound cooked and peeled crawfish tails
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Crystal Hot sauce
  • 2 cups heavy cream
  • Salt and pepper
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped green onions
  • 1 pound fresh fettuccini, cooked al dente and tossed with olive oil


  • In a large sauté pan, melt the butter. Sauté the crawfish tails in the butter for 2 minutes. Season with Essence. Add the shallots and garlic and continue sautéing 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 and serve immediately.

Recipe Details