Cajun Crawfish Fettucine

• 1 lb linguine or 1 lb fettuccine pasta
• 2 tablespoons oil
• 6 tablespoons butter
• 2 tablespoons minced garlic (needs to be fresh)
• 2 teaspoons seasoning (see ingredients below)
• 1/2 teaspoon salt
• 1/4 cup dry white wine
• 2 cups heavy cream
• 1 tablespoon lemon juice
• 1 lb crawfish tail
• 1/2 cup chopped green onion
• 1 cup shredded parmesan cheese
• Seasoning (store left over seasoning in an air tight container to use again in the future)
• 1 1/4 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1/2 tablespoon black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon cayenne pepper
• 1/2 tablespoon dried oregano leaves
• 1/2 tablespoon dried thyme

1. Cook the pasta in a large pot of boiling salted water until al dente, according to package directions.
2. Drain, reserving 1/4 cup of the cooking liquid.
3. Return pasta to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
4. In a large saute pan or skillet, melt the butter over medium heat.
5. Add the garlic, seasoning, salt, and stir for 1 minute.
6. Increase heat to medium-high.
7. Add the white wine and for about 5 minutes until most of the alcohol has evaporated.
8. Add the heavy cream and lemon juice, stirring occasionally until slightly reduced (about 5 minutes).
9. Add the crawfish tails, stirring to warm through (about 5 minutes).
10. Remove from the heat and add cheese. Stir until is cheese is melted and the sauce thickens.
11. Stir in green onions.
12. Pour over pasta and top with extra cheese.

linguine, oil, butter, garlic, seasoning, salt, white wine, heavy cream, lemon juice, crawfish tail, green onion, parmesan cheese, again, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.food.com/recipe/cajun-crawfish-fettucine-511842 (may not work)