Crawfish and Cream Over Pasta

1 pound rotini pasta

2 tablespoons olive oil 6 tablespoons unsalted butter

1 cup chopped yellow onions 2 tablespoons minced garlic 2 tablespoons Creole seasoning ½ teaspoon salt

¼ teaspoon cayenne pepper

¼ cup dry white wine

2 cups heavy cream

1 tablespoon fresh lemon juice 1 pound crawfish tails

½ cup chopped green onions

½ cup chopped fresh parsley

1 cup grated Parmesan Instructions: Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving ¼ cup of cooking liquid. Return drained pasta to pot and toss with olive oil and reserved cooking liquid. Cover to keep warm.

In a large sauté pan or skillet, melt butter over medium-high heat. Add onions and cook, stirring, until soft, about 5 minutes. Add garlic, Creole seasoning, salt and cayenne, stirring for 1 minute. Add white wine and cook over high heat until nearly evaporated. Add cream and lemon juice and cook, stirring occasionally until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add onions and parsley and cook for 1 minute. Add to the cooked pasta and toss to coat with the sauce. Cook until pasta is warmed through, about 2 minutes. Remove from heat and add ½ cup of cheese.

Turn out into a serving bowl and top with the remaining ½ cup of cheese.

Makes 6 servings