Crawfish Fettuccine Recipe
crawfish, lardon, spinach, shiitake, rosemary, Parmesan cream sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Fettuccine
In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Lardon
In a large skillet over medium heat, cook the lardon until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- 3
Sauté the Vegetables
In the same skillet, add the shiitake mushrooms and cook until softened. Add the fresh spinach and minced rosemary, cooking until the spinach wilts.
- 4
Make the Cream Sauce
Lower the heat and add the heavy cream to the skillet, stirring well. Gradually mix in the grated Parmesan cheese until the sauce is creamy and smooth. Season with salt and black pepper to taste.
- 5
Combine Ingredients
Add the cooked fettuccine and the crawfish tails to the skillet, tossing everything together until well coated in the sauce. Stir in the crispy lardon.
- 6
Serve
Plate the crawfish fettuccine and garnish with additional Parmesan cheese, if desired. Serve immediately.
