Crayfish Fettuccine

Method

• Step-by-step Method for Crayfish Fettuccine
• Boil a large pot of salted water
• Add fettuccine and cook until al dente, then drain and reserve some pasta water
• While pasta cooks, melt butter in a large pan over medium heat
• Add minced garlic to the butter and gently sauté until fragrant
• Pour white wine into the pan and simmer, letting it reduce by half
• Gently stir in cream and continue simmering until slightly thickened
• Add crayfish tails to the pan, cooking just until heated through
• Season the sauce with salt and pepper to taste
• Toss cooked fettuccine into the pan with the sauce
• If the sauce is too thick, add a splash of reserved pasta water to loosen
• Mix in chopped parsley and most of the grated Parmesan cheese
• Remove from heat and toss everything together until well combined
• Plate the fettuccine in shallow bowls
• Garnish with remaining parsley and Parmesan cheese
• Serve immediately while hot, optionally with a wedge of lemon or a crisp white wine on the side
• Enjoy your Crayfish Fettuccine