Melt 4 tablespoons of butter in a deep skillet over medium-high heat. I know, this looks like five, but my tween was helping and she got skimpy, look at the one on the top to the right.
Saute 2 lbs. of crawfish tails with fat in the butter for about 5 minutes. Season with a pinch of cayenne and salt. Add 2 shallots finely chopped or 1/2 a red onion finely chopped, 2 cloves of minced garlic and continue sauteing for 2 to 3 minutes. Stir in 2 tablespoons of Lea & Perrins, 2 tablespoons Crystal Hot sauce, juice from 1 lemon and 1-1/2 cups heavy cream.
Bring the liquid up to a boil and reduce to a simmer. Simmer for about 10 to 12 minutes - until sauce thickens.
Add 1 lb of fettuccine cooked al dente to crawfish sauce. Season with salt and pepper. Fold in 1/2 cup freshly grated Parmesan Reggiano and 1/4 cup freshly grated Romano cheese.
Garnish with chopped green onions.
How can you resist something that looks this yummy?