Richard and Suzanne's Louisiana Crawfish Pasta
This recipe can be made with leftover crawfish. It's a popular New Orleans pasta dish that can be spicy or mild depending on the amount of red pepper flakes you use, so be careful.
bow tie pasta
1
(16 ounce) package
butter
¾
stick
garlic, minced
1
clove
salt and pepper to taste
yellow onion, chopped
1
crushed red pepper flakes, divided
1
tablespoon
crawfish tails
1
pound
heavy cream
2
pints
green onions, chopped
1
bunch
 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain.
  While pasta cooks, melt butter in a large, deep skillet over medium heat. Cook and stir garlic in hot butter for 1 to 2 minutes; season with salt and pepper. Stir in onion and 1/2 tablespoon red pepper flakes; cook until onion becomes translucent. Add crawfish tails; cook, stirring continuously, for 2 to 3 minutes. Transfer crawfish to a bowl, leaving as many onions as possible in the skillet.
  Pour heavy cream into the same skillet and bring to a boil; reduce heat to low and simmer until thickened. Sprinkle remaining 1/2 tablespoon red pepper flakes into cream; return crawfish to sauce and simmer for 2 to 3 minutes.
  Serve crawfish with sauce over cooked pasta; garnish with green onions.
