Crawfish Fettuccine

• 1 lb dried fettuccine
• 6 tablespoons unsalted butter
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 cup heavy cream
• 12 teaspoon cajun seasoning
• 18 teaspoon ground nutmeg
• 18 teaspoon fresh ground white pepper
• 12 cup fresh parmesan cheese, shredded
• salt
• 1 12 cups cooked peeled, crawfish tails
• fresh parsley, for garnish (optional)

1. Cook fettuccine according to package directions.
2. In the meantime, melt butter in a large saute pan over medium heat.
3. Add garlic and cook until garlic is fragrant, about 30 seconds.
4. Gradually whisk in flour one tablespoon at a time.
5. Slowly add heavy cream, whisking between each addition until lumps are gone.
6. Add Cajun seasoning, nutmeg, and white pepper.
7. Stir in Parmesan cheese, mixing until combined.
8. Season with salt.
9. Add crawfish tails and fettuccine.
10. Thin sauce with additional cream if it gets too thick.
11. Garnish with fresh parsley if desired.

fettuccine, unsalted butter, garlic, allpurpose, heavy cream, cajun seasoning, ground nutmeg, fresh ground white pepper, parmesan cheese, salt, fresh parsley

Taken from www.food.com/recipe/crawfish-fettuccine-506562 (may not work)