Richard And Suzanne'S Louisiana Crawfish Pasta

• 1 (16 ounce) package bow tie pasta
• 3/4 stick butter
• 1 clove garlic, minced
• salt and pepper to taste
• 1 yellow onion, chopped
• 1 tablespoon crushed red pepper flakes, divided
• 1 pound crawfish tails
• 2 pints heavy cream
• 1/2 tablespoon crushed red pepper flakes
• 1 bunch green onions, chopped

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Cook and stir the garlic in the butter 1 to 2 minutes; season with salt and pepper. Stir in the yellow onion and 1/2 tablespoon red pepper flakes; cook until the yellow onion becomes translucent. Add the crawfish tails; cook 2 to 3 minutes, stirring continually; transfer the crawfish to a bowl, leaving as many onions as possible in the skillet.
3. Pour the heavy cream into the skillet and bring to a boil; reduce heat to low, and simmer until thickened. Sprinkle the remaining 1/2 tablespoon red pepper flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. Serve sauce over the drained pasta; garnish with chopped green onion.

pasta, butter, clove garlic, salt, yellow onion, red pepper, crawfish tails, cream, red pepper, green onions

Taken from www.allrecipes.com/recipe/159720/richard-and-suzannes-louisiana-crawfish-pasta/ (may not work)