Crawfish Monica - cooking recipe

Ingredients

1 lb crawfish tail
1/2 cup butter
1 pint half-and-half cream
1 bunch green onion, sliced thin
4 garlic cloves, minced
1 tablespoon tony chachere's original creole seasoning
1 lb cooked rotini or 1 lb pasta shells
1/2 cup grated parmigiano-reggiano cheese

Preparation

Cook pasta, rinse with cool water, drain.
Melt butter in a large pot. saute onions and garlic 3 minute.
Add half & half and Creole season. Cook 5-10 min over med.
Heat until sauce thickens. Add crawfish the last three minute.
Add pasta and toss well.
Top with cheese.
Serve with french bread.