Crawfish Fettuccine

If you don't have access to crawfish or if it's not that time of year (crawfish season is in the spring..biggest crawfish tails are typically available during Lent/Easter),  this is also very good with chicken. If you use crawfish during season, make sure you get LOUISIANA crawfish tails. I just think crawfish should come from Louisiana, not China...
This is an Emeril recipe. So delish!

2 TBL butter
1-2 lbs crawfish tails
2 TBL minced garlic
1 TBL minced shallots
1 TBL Worcestershire sauce
1 TBL Crystal hot sauce
2 cups heavy cream
Salt and pepper
1/2 cup Parmigiano-Reggiano
1/4 cup chopped green onions
1 lb cooked fettuccine

In large pan melt butter. Sauté crawfish tails in butter for 2 minutes. (If you use chicken, cut in pieces and brown in separate pan, then throw them in the sauce.) Season with Tonys. Add shallots and garlic. Continue cooking for 1 minute. Stir in Worch sauce, crystal hot sauce and cream. Bring liquid to a boil and reduce to a simmer. Simmer for 8 minutes or until sauce thickens. In mixing bowl toss pasta with crawfish sauce. Season with salt and pepper fold in grated cheese and green onions. Garnish with grated cheese and some chopped chives.

http://www.foodnetwork.com/recipes/emeril-lagasse/crawfish-fettuccini-recipe/index.html