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Creamy Crawfish Tortellini
From Stop and Smell the Rosemary
½ cup (1 stick) unsalted butter
1 medium onion, minced
2 cloves garlic, minced
1 pound fresh crawfish tails
4 ounces Parmesan cheese, freshly grated (¼ cup plus ¼ cup)
2 tablespoons chopped fresh parsley
2 cups whipping cream
¼ cup dry sherry
9 ounces tortellini pasta, cooked al dente
Salt
Cayenne pepper
Melt butter in a large skillet. Add onions and garlic. Sauté until translucent. Add crawfish and cook 5 minutes. Add ¼ cup Parmesan, parsley, whipping cream and sherry. Simmer until thickened. Fold tortellini into crawfish mixture. Season with salt and cayenne pepper. Serve with remaining ¼ cup Parmesan.
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