Crawfish Monica

Photo: flickr user DoctorWho

Ingredients

1 pound Fresh fettuccine

3 tablespoons Butter

Salt to taste

Freshly-ground black pepper to taste

cup Minced onions

Bayou Blast see * Note

1 cup Peeled, seeded, chopped plum tomatoes

1 pound Crawfish tails

1 tablespoon Chopped garlic

2 cups Heavy cream

2 ounces Grated Parmigiano-Reggiano cheese

cup Chopped green onions, green part only

Preparation

Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 6 to 8 minutes. Remove from the heat and drain. Toss the pasta with 2 tablespoons butter. Season with salt and pepper.

In a large saute pan, melt the remaining butter. Add the onions. Season with Bayou Blast. Saute for 1 minute. Add the tomatoes. Season with the Creole seasoning. Saute for 2 minutes. Season the crawfish with Creole seasoning. Add the crawfish and saute for 1 minute. Stir in the garlic. Season with Creole seasoning. Add the cream and bring the liquid to boil. Reduce the heat to a simmer and cook for 6 to 8 minutes or until

Turn the sauce into a large mixing bowl. Add the pasta and green onions. Mix well. Mound the pasta in the center of each plate and serve.

This recipe yields 4 servings.