Fettuccine with Seafood Cream Sauce | Louisiana Kitchen & Culture

Ingredients

• 3 tablespoons unsalted butter
• 1 cup finely chopped yellow onion
• ½ cup minced red bell pepper
• 1 tablespoon minced garlic
• ¼ cup minced smoked ham
• 2 cups heavy cream
• 2 teaspoons freshly squeezed lemon juice
• 1 ½ teaspoons salt
• ½ teaspoon freshly ground black pepper
• 1 pound peeled cooked Louisiana crawfish tails, with fat
• 1 ½ teaspoons Emeril's Original Essence or Creole Seasoning (recipe follows)
• ¼ cup finely chopped green onion
• ½ cup finely grated Parmigiano-Reggiano cheese
• 2 tablespoons minced fresh parsley leaves
• 1 pound fettuccine or linguine, cooked until al dente
• Red pepper flakes to taste