Crawfish Fetticcini

We have an occasional really good source of crawfish, and while my favorite way to have it is ettuffe, but every once in awhile you just have to mix it up a little.
This is on the rich side, but delicious.

• 2 tablespoons butter
• 2 teaspoons Cajun seasonings
• 1 pound crawfish tails
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Crystal Hot sauce
• 2 cups half and half
• Salt and pepper
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 cup chopped green onions
• 1 pound fresh fettuccini, cooked al dente and tossed with olive oil

• In a large sauté pan, melt the butter. Sauté the crawfish tails in the butter for 2 minutes. Season with Essence. Add the shallots and garlic and continue sautéing for 1 minute. Stir in the Worcestershire sauce, Crystal Hot sauce, and cream. Bring the liquid up to a boil and reduce to a simmer. Simmer for about 8 minutes or until the sauce thickens.
  
• In a mixing bowl, toss the pasta with the crawfish sauce. Season with salt and pepper. Fold in the grated cheese and green onions and serve immediately.