Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Crawfish Fettuccini

Crawfish Fettuccini

This dish is Emeril's take on a New Orleans classic. Try to source Louisiana crawfish when making this at home.

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


  • 2 tablespoons butter
  • 2 teaspoons Emeril's Essence
  • 1 pound 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.