Crawfish Monica

• 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

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.

butter, salt, freshly ground black pepper, onion, tomatoes, crawfish tails, garlic, heavy cream, parmigiano reggiano cheese, green onions

Taken from www.yummly.com/recipe/Crawfish-Monica-1656036 (may not work)