Fettuccine with Seafood Cream Sauce

Main Course

Recipe courtesy of Sizzling Skillets and Other One-Pot Wonders by Emeril Lagasse

Serves 4-6

  • 3 tablespoons unsalted butter
  • 1 cup finely chopped yellow onion
  • ½ cup minced red bell pepper
  • 1 tablespoon minced garlic
  • ¼ cup minced smoked ham
  • 2 cups heavy cream
  • 2 teaspoons freshly squeezed lemon juice
  • 1 ½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound peeled cooked Louisiana crawfish tails, with fat
  • 1 ½ teaspoons Emeril's Original Essence or Creole Seasoning (recipe follows)
  • ¼ cup finely chopped green onion ½ cup finely grated Parmigiano­ Reggiano cheese
  • 2 tablespoons minced fresh parsley leaves
  • 1 pound fettuccine or linguine, cooked until al dente
  • Red pepper flakes to taste


Creole Seasoning: Combine:

  • 2 ½ tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon freshly ground black pepper 1 tablespoon onion powder
  • 1 tablespoon cayenne
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme


Fettuccine with Seafood Cream Sauce

Fettuccine with Seafood Cream Sauce

Click image to enlarge



In a large skillet, melt the butter over medium-­high heat. Add the onion, bell pepper, and garlic and sauté for 3 to 4 minutes, stirring occasionally. Add the ham and cook, stirring, for I minute. Stir in the cream, lemon juice, salt, and pepper.

Bring to a boil and cook until the cream has thickened and reduced by almost half in volume, about 4 minutes. (The sauce should be thick enough to coat the back of a spoon.)

Season the crawfish with the Essence. Add the crawfish to the pan and cook, stirring, until the craw­fish are firm and warmed through, about 2 minutes. (Do not overcook or the crawfish will become tough.) Stir in the green onion, cheese, and parsley and toss to combine. Add the cooked pasta and toss until coated with the sauce and warmed through. Remove from the heat. Taste and adjust the seasoning if necessary.

4-6 servings.


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