Crawfish Monica

By michelle1026

Ingredients

• 16 oz rotini (or fettuccine)
• 6 TBS unsalted butter
• 1 cup yellow onion (chopped)
• 2 TBS minced garlic
• 2 tsp Cajun seasoning
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 cup dry white wine
• 2 cups heavy cream
• 1 TBS fresh lemon juice
• 1 lb crawfish tails*
• 1 bunch green onions (sliced)
• 1/2 cup chopped fresh parsley leaves
• 1 cup shredded Parmesan cheese (or Asiago)
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• 1 yellow onion (chopped)
• 1 yellow bell pepper (chopped)
• 4 cloves garlic (chopped)
• bunch of green onions (chopped)
• 1 stick butter
• 1 lb crawfish tails
• 1 tsp salt (to water)
• 1 lb rotini pasta
• 1 pint heavy cream
• 1/2 tsp salt
• 1/2 TBS Cajun seasoning
• 1/4 tsp cayenne pepper
• -----
• 1 pint of half-and-half
• 3/4 of a cup of parmesan cheese
• 1 cup of whipping cream
• 5 chopped green onions
• 1⁄2 cup of butter
• 4 chopped garlic cloves
• 1⁄2 of a bunch of parsley
• 1 pound of crawfish tails with fat
• Salt and pepper to taste
• cayenne pepper to taste
• Tony Chachere's to taste
• 1 pound Rotini (You can substitute Fettuccine)

Preparation

Step 1

Prepare pasta to al dente. Drain.

In a large stock pot, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Cajun seasoning, salt, and cayenne. 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 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. Top with the remaining 1/2 cup of cheese.

Serve with garlic bread.
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Melt butter in large skillet. Sauté veggies until soft. Stir in crawfish. Cook while pasta cooks.

Cook pasta to al dente. Drain.

Stir pasta into skillet. Cook, covered, 15-20 minutes.
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Cook pasta according the the directions on the package.
Drain, then rinse under cool water and drain again thoroughly.
Melt butter in a large pot on medium-high heat.
Saute onions, garlic, and parsley for about 3 minutes.
Add the crawfish and saute for another 2 minutes.
Combine half-and-half and cream in the pot and reduce to medium heat for about 10 minutes.
Add seasonings and reduce heat to low and stir until the sauce thickens and becomes a little creamy.
In a large bowl toss cooked pasta and sauce.
Return to pot and cook over low heat for 5 minutes.
Add Parmesan cheese.
Serve immediately with french bread or garlic bread. Pairs nicely with a dry white wine.