Crawfish Tails Fettuccini from Chef French


1lb crawfish tails with fat
2 Tbsp butter
2 Tbsp chopped green onions
2 tsp chopped garlic
1 Tbsp chopped parsley
1 1/2 cup heavy cream
3 Tbsp MORNAY sauce
2 Tbsp grated Romano
1 lb fettuccini
Salt & pepper to taste


  • Boil fettuccini with salt and 1 Tbsp of olive oil AL DENTE Rinse and reserve.
  • In a pan, saute the crawfish with butter, onions, parsley, salt, and pepper.
  • When tender add the cream and MORNAY until thickened
  • Add Romano cheese and cook slowly.
  • Reheat fettuccini in boiling water through a CHINOIS.
  • Place fettuccini in a bowl and cover with crawfish and sauce.
  • Decorate with a sprig of parsley.