Crawfish Monica

Yields1 Serving
Crawfish, heavy cream, pasta, and cheese. That’s it. That’s all we have to say, because that’s all we need to say. Trust us, this dish is a winner.
 1 lb rotini
 2 tbsp olive oil
 6 tbsp butter
 1 large yellow onionfinely chopped
 4 cloves of garlicminced
 2 tsp Tony Chachere’s or Slap Ya Mama
 ½ tsp cayenne pepper
 ½ tbsp salt
 1 tsp freshly ground black pepper
 ½ cup dry white wine
 2 cups heavy cream
 1 tbsp lemon juice
 1 lb crawfish tails
 ½ cup green onionfinely chopped
 ½ cup parsleyfinely chopped
 1 cup parmesanfinely grated
 2 tbsp Crystal Hot Sauce

Cook pasta in a large pot of boiling, well-salted water, until al dente. Drain pasta, reserving 1 cup of pasta water. Toss pasta with olive oil and set aside.


In a large heavy-bottomed pot or saute pan, heat butter over medium-high heat until foaming. Add onion, and cook until translucent (about 8 minutes).


Add garlic and saute another minute.


Add seasoning, cayenne, salt and pepper and continue to cook another couple of minutes.


Add wine and cook until mostly evaporated (1-2 minutes).


Add heavy cream and lemon juice, continuing to cook until slightly reduced.


Add crawfish tails, cooking for one to two minutes before adding green onion, parsley, and ⅓ a cup of reserved pasta water.


Stir until combined then add reserved pasta. Toss to coat, making sure all noodles are well covered.


Remove from heat and stir in ¾ a cup of parmesan cheese and Crystal Hot Sauce.


Serve pasta, and top with reserved parmesan and a little Crystal.

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