Скачать или смотреть Emeriil's Crawfish Pasta

Crawfish Pappardelle
Recipe courtesy Chef Emeril Lagasse, all rights reserved

12 to 16 ounces cooked and peeled crawfish tails, with their fat*
2 teaspoons Emeril's Original Essence, plus more to taste
8 to 12 ounces dried pappardelle pasta
Kosher salt, as needed
2 tablespoons extra virgin olive oil, or more as needed
Half a small onion, minced
2 to 3 cloves garlic, thinly sliced or minced
Freshly ground black pepper
1 ½ cups heavy cream
Crystal Hot Sauce (or your favorite Louisiana hot sauce), to taste
1 to 2 teaspoons Worcestershire sauce, to taste
1/3 cup chopped green onions
1/2 cup grated Parmigiano-Reggiano cheese

Season the crawfish tails with about 2 teaspoons of the Essence and set aside.

Bring a large pot of water to a boil and add the pappardelle and a generous amount of kosher salt. Cook, stirring occasionally, until the pasta is al dente. Drain and set aside. (Save a bit of your pasta cooking water should your sauce need to be thinned.)

While the pasta is cooking, heat a large skillet over medium high heat and add 2 tablespoons of olive oil. Add the onion and garlic, season lightly with salt and pepper, and cook until vegetables have wiled, 3 to 4 minutes. Add 1 1/4 cups of the cream and bring to a boil; cook until reduced enough to coat the back of a spoon and season with Essence to taste. Add a few dashes of hot sauce and Worcestershire to taste and add the remaining cream. Adjust the seasoning if necessary, then stir in the crawfish and warm through.

Add the drained pasta and toss to combine, adding green onions and more Essence to taste. Garnish with Parmigiano-Reggiano and serve immediately.

Yield: 4 servings

*Note: If using packaged cooked and peeled crawfish tails, please make sure to source Louisiana crawfish. Imported crawfish just don’t compare.


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