Crawfish and Asparagus Alfredo

By á-5050

Ingredients

• 1 pound asparagus, ends trimmed and cut into 1 inch pieces
• 12 ounces fettuccine
• 8 tablespoons butter, divided
• 1/2 pound crawfish tail meat
• 2 cups grated Parmesan cheese, plus more for garnish
• 1 cup heavy whipping cream
• 1/4 cup chopped fresh basil, plus more for garnish
• 1 tablespoon chopped fresh oregano, plus more for garnish
• 1 teaspoon chopped fresh thyme,plus more for garnish
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Details

Adapted from louisianacookin.com

Preparation

Step 1

1. Bring a large pot of salted water to
a boil. Add asparagus, and cook until
tender, about 2 minutes. Using a slotted
spoon, transfer to a bowl of ice water;
set aside. Add fettuccine to the same
pot of boiling water, and cook until
tender, about 11 minutes. Drain, reserving
½ cup pasta water.

2. In a large pot or Dutch oven, melt
6 tablespoons butter over medium
heat. Add pasta, and toss to coat. Stir
in crawfish and cooked asparagus; cook
until warmed, about 1 minute. Stir in
reserved pasta water, cheese, and
cream; cook until slightly thickened,
about 2 minutes.

3. Cut remaining 2 tablespoons butter
into pats, and stir it in along with basil,
oregano, thyme, salt, and pepper. Toss
to combine well. Serve immediately.
Garnish with additional Parmesan and
herbs, if desired.