STYLETHREAD -- LET'S TALK SHOP!

I made this one on Friday for lent and it was very good.  Thought I'd pass it along too. From Emeril on Food Network.  I'd do the prep work first and then start the cooking.  Otherwise you will be running all over the kitchen.  Shrimp would work well too.  Have no clue on NI or WW Points.  Will work on figuring it out.

1 pound linguine or fettucine
2 tablespoons olive oil
6 tablespoons unsalted butter  (I only used 3 tbsp and it was fine)
1 cup chopped yellow onions  (I hate onions and couldn't even taste them)
2 tablespoons minced garlic
2 teaspoons Essence, recipe follows  (I would just buy this at the store)
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup dry white wine
2 cups heavy cream 
1 tablespoon fresh lemon juice
1 pound crawfish tails*  (I'll post a pic of the kind I get at Walmart when I get home)
1/2 cup chopped green onions
1/2 cup chopped fresh parsley leaves
1 cup grated Parmesan  (I would do less since it is a garnish)

Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.

In a large saute pan or skillet, melt the butter over medium-high heat. Add the yellow onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the green onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.

Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.

*Peeled medium shrimp can be substituted, but the cooking time must be increased to allow thorough cooking.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup