Shrimp & Cream over Pasta

Rob has been wanting crawfish fettucine.  I began to looking for a recipe and came across this one.  Its a recipe of my fav....Emeril.  You can use any style pasta and either shrimp or crawfish.  There isn't any "special" ingredients that you probably wouldn't already have in your pantry.  I adapted it alittle, so I'm giving the one that I used instead of his original.  You can find it at http://www.foodnetwork.com/ and search Crawfish and Cream over Pasta.  Hope you enjoy, we did!

1 lb angel hair pasta

6 tbsp butter

1/2 cup chopped onions

1 tbsp minced garlic

2 tsp Essence, recipe follows,

or bought Essence

1/2 tsp salt

1/4 tsp cayenne

2 cups heavy creme

2 tbsp lemon juice

1 lb crawfish tails/shrimp

2 tbsp parsley

grated parmesan

Cook pasta to al dente in salted water and set aside.  Leave to finish cooking in the water while you cook your sauce. 

In a large saute pan, melt butter and add onions and cook, stirring, until soft.  Add garlic, Essence, salt, and cayenne, and cook, stirring for 1 minute.  Add cream, lemon juice and cook, stirring occasionally, until slightly reduced.  Add crawfish or shrimp and cook, stirring, to heat through and cook shrimp.  Add parsley and thoroughly drained pasta and toss to coat.  Top with cheese. 

Emeril's Essence Creole Seasoning

2 1/2 tbsp paprika

2 tbsp salt

2 tbsp garlic powder

1 tbsp black pepper

1 tbsp onion powder

1 tbsp cayenne pepper

1 tbsp dried oregano

1 tbsp dried thyme

Combine all ingredients thoroughly.

Yeild 2/3 cup