Cajun Crawfish Fettucine - cooking recipe

Ingredients

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

Preparation

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