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cortezthekiller said:
Crawfish Monica is super easy, and totally delicious.  If you can't get crawfish where you live, it sucks to be you.  You can also use shrimp or crabmeat though, and it is still :

What you need:

• 2 lbs. Pasta (any kind will do, but fusilli/rotini/spirli is the best, penne or bowtie will also work though)
  
• 2 lbs FRESH Louisiana peeled crawfish tails.  (Chinese crawfish are a sacrilege and if you them, please do not tell me.)
  
• One bunch (or about 1 - 1 1/2 cups) of fresh Italian parsley
  
• About a quart of heavy whipping cream
  
• 2 sticks un-salted butter (not margarine, please)
  
• 8-10 green onions (or about 1 1/2 cups chopped)
  
• Fresh grated Parmigiano-Reggiano cheese (to taste, I like about a cup)
  
• 5 or 6 twigs fresh thyme
  
• About 1/2 cup garlic
  
• Creole/cajun seasoning (aka Tony Chacherie's), Salt, Pepper (to taste)
  

Slowly melt the butter over low heat.  Add chopped garlic and heat until garlic "opens up" then add about 1/2 the parsley and green onions, and about 3/4 of the quart of cream.  Add Creole Seasoning, salt and pepper. Stir constantly (and briskly) until cream sauce comes to a steady boil and thickens a little.



Stir in crawfish and thyme.  Crawfish do not need a lot of time at all to cook, so basically just get the heat back to boiling, then continue...



Add ABOUT 3/4 of the cooked (al-dente) pasta (add it slowly, give or take if its getting too dry or wet), and almost all remaining parsley and green onions (I like to keep a little on the side to top it off at the end)



Add the cheese, and let it cook over low heat with the pasta for a few minutes to let all the flavors meld together.  You may want to add some more salt and pepper to taste at this point.



Serve with garlic bread or french bread! YUMMO!

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