Louisiana Crawfish Linguine

• 1 lb linguine
• 2 tablespoons olive oil
• 1/2 cup unsalted butter
• 1 finely chopped yellow sweet onion
• 4 tablespoons minced garlic
• 1 pinch paprika
• 1 pinch black pepper
• 2 dashes dried oregano
• 1 dash dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne (I like more)
• 1/4 cup chicken broth or 1/4 cup pasta water
• 2 cups heavy whipping cream
• 1 tablespoon lemon juice
• 1 lb crawfish tail
• 1/2 cup chopped shallot
• 1/2 cup chopped parsley
• 1 cup grated real parmesan cheese (not the green can)

1. Cook the pasta in a large pot of well salted boiling water for about 8 minutes. Drain, reserving 1/2 cup of the pasta water. Toss back in pot with olive oil and 1/4 cup pasta water and cover for later.
2. In a large saute pan, melt the butter over medium heat and sweat the onions until translucent (5 minutes or so).
3. Add the Garlic, paprika, black pepper, oregano, thyme salt, and cayenne. Cook an additional minute.
4. Add the broth (or pasta water) and turn heayt up to high. Cook until mostly evaporated, then add the cream and lemon juice and cook until slightly reduced, stirring often.
5. Lower heat to medium low and add the crawfish and cook another minute until warmed through.
6. Add shallots and parsley, cook another minute, then add pasta and cool until warmed through.
7. Remove pot from heat and add the Parmesan and incorporate well.
8. Serve in large bowls with a dry white wine.

linguine, olive oil, unsalted butter, yellow sweet onion, garlic, paprika, black pepper, oregano, thyme, salt, cayenne, chicken broth, heavy whipping cream, lemon juice, crawfish tail, shallot, parsley, parmesan cheese

Taken from www.food.com/recipe/louisiana-crawfish-linguine-521423 (may not work)