Creole Crawfish/Shrimp Monica

• 1 12 lbs fresh rotelle pasta, cooled al dente
• 8 ounces butter
• 1 12 quarts heavy cream
• 3 tablespoons cajun seasoning
• 1 cup chopped green onion
• 1 12 lbs crawfish or 1 12 lbs shrimp

1. Heat butter in a deep skillet until bubbly hot.
2. Add seasoning and stir until well- blended.
3. Add heavy cream and cook until reduced by half.
4. Add green onions, cooled pasta and meat.
5. Heat through.
6. Serve immediately.

rotelle pasta, butter, heavy cream, cajun seasoning, green onion, crawfish

Taken from www.food.com/recipe/creole-crawfish-shrimp-monica-265695 (may not work)