Crawfish Fettuccine with Lemon Dill

Ingredients

• 12 oz (350g) Fettuccine Pasta
• 1 pound (500g) Crawfish Tails (cooked and peeled)
• 4 tablespoons Butter
• 2 tablespoons Olive Oil
• 1 Onion (finely diced)
• 3 cloves Garlic (minced)
• 2 teaspoons Lemon Zest
• 3 tablespoons Lemon Juice (squeezed from Lemon Zest Lemon)
• 1 1/2 cups Heavy Cream (Whipping Cream)
• 3/4 cup Parmesan Cheese (grated)
• 3 tablespoons Fresh Dill (finely chopped)
• Salt and Pepper to taste
• sliced Red Chili Pepper (optional for garnish and flavor)

Instructions

1. 1

   Cook Pasta - Fill a large pot with water and cook pasta according to instructions. Pasta should be cooked al dente. Save 1 cup of pasta water before draining. Set aside.

2. 2

   Sauté - place 2 tablespoons of Butter and 2 tablespoons Olive Oil in a frying pan. On medium heat, sauté the onions until lightly golden. Stir in garlic and cook for 1 minute.

3. 3

   Add Crawfish - mix through Crawfish and sauté for 2-3 minutes. Season with Salt and Pepper.

4. 4

   Make Sauce - add remaining 2 tablespoons of Butter. Stir in Lemon Zest, Lemon Juice and Heavy Cream. Simmer for 2-3 minutes for flavors to combine.

5. 5

   Add Pasta - gently toss cooked Fettuccine to coat in the creamy sauce.

6. 6

   Adjust Sauce - slowly stir in grated Parmesan Cheese, stirring while until it melts. If sauce is too thick, add some Pasta Water a bit at a time until desired consistency is reached.

7. 7

   Season - stir through chopped Dill and adjust seasoning.

8. 8

   Serve - garnish with Dill Sprigs, sliced Chili Peppers and serve with Lemon Slices and Parmesan Cheese.