Emeril's Crawfish Cream Pasta Bites

• 3 tablespoons unsalted butter
• 1/2 cup finely chopped yellow onions
• 1/4 cup minced red bell peppers
• 1 1/2 teaspoons minced garlic
• 2 tablespoons very finely chopped smoked ham
• 1 1/2 cups heavy cream
• 2 teaspoons fresh lemon juice
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped green onions
• 1/4 cup finely grated Parmesan
• 2 tablespoons minced parsley leaves
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon chopped fresh chives
• 1/3 to 1/2 pound spaghetti or linguine, cooked until al dente
• 1/2 pound cooked crawfish tails (about 100 tails)
• 1 1/2 teaspoons Essence, recipe follows

1. In a large skillet, melt 1 1/2 tablespoons of the butter over medium-high heat.
2. Add the onions, bell peppers, and garlic, and cook, stirring, until soft, 2 to 3 minutes.
3. Add the ham and cook, stirring, for 1 minute.
4. Add the cream, lemon juice, salt, and pepper, bring to a boil, and cook until thickened and reduced by almost 50 percent, about 4 minutes.
5. Stir in the green onions, cheese, and herbs, and toss to combine.
6. Add the cooked pasta and toss to coat.
7. Remove from the heat and cover to keep warm.
8. In a medium skillet, melt the remaining 1 1/2 tablespoons of butter over medium-high heat.
9. Season the crawfish with the Essence.
10. Add to the pan and cook stirring, until firm and warmed through, about 2 minutes.
11. Remove from the heat.
12. One at a time, place a large fork tines down in the pasta.
13. Twirl to grab 2 to 3 strands of pasta with sauce, and turn to pack tightly onto the fork.
14. Spear 2 crawfish tails on the tines and place on a serving platter, handle out.
15. Repeat with the remaining ingredients and forks, arranging the forks in a spoke pattern on the platter, crawfish in the center.
16. Serve immediately.
17. 2 1/2 tablespoons paprika
18. 2 tablespoons salt
19. 2 tablespoons garlic powder
20. 1 tablespoon black pepper
21. 1 tablespoon onion powder
22. 1 tablespoon cayenne pepper
23. 1 tablespoon dried leaf oregano
24. 1 tablespoon dried thyme
25. Combine all ingredients thoroughly and store in an airtight jar or container.
26. Yield: about 2/3 cup
27. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
28. Published by William and Morrow, 1993.

unsalted butter, yellow onions, red bell peppers, garlic, ham, heavy cream, lemon juice, salt, freshly ground black pepper, green onions, parmesan, parsley, fresh basil, fresh chives, linguine, crawfish

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-crawfish-cream-pasta-bites-recipe.html (may not work)