Crawfish Monica

Name: Crawfish Monica
Ingredients: 1 pound fettucine Fresh; 3 tablespoons butter; salt to taste; freshly ground black pepper to taste; 1 cup minced onion; 1 cup plum tomatoes Peeled, seeded, chopped; 1 pound crawfish tails; 1 tablespoon chopped garlic; 2 cups heavy cream; 2 ounces parmigiano reggiano cheese Grated; green onions cup Chopped, green part only

11 ingredients

3 steps

Ingredients

1 pound fettucine Fresh
3 tablespoons butter
salt to taste
freshly ground black pepper to taste
1 cup minced onion
1 cup plum tomatoes Peeled, seeded, chopped
1 pound crawfish tails
1 tablespoon chopped garlic
2 cups heavy cream
2 ounces parmigiano reggiano cheese Grated
green onions cup Chopped, green part only

Directions

1

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.
2

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
3

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.