Crawfish Monica

1. 1
   boil · ~10 min

   Cook the rotini pasta.

   1.Bring a large pot of water to a rolling boil over high heat.

   2.Add salt to the boiling water.

   3.Add rotini and cook until al dente according to package directions (about 8-10 minutes).

   4.Reserve ½ cup pasta water, then drain pasta in a colander.
2. 2
   saute · ~6 min

   Sauté the aromatics.

   1.Melt butter in a large skillet over medium heat.

   2.Add diced onion and cook until softened and translucent, about 4-5 minutes.

   3.Add minced garlic and sauté until fragrant, about 30 seconds more.

   TIPDon't let the garlic brown — it turns bitter fast. Keep the heat at medium and stir constantly.
3. 3
   simmer · ~7 min

   Build the cream sauce.

   1.Pour in the heavy cream and stir to combine with the onion mixture.

   2.Add Creole seasoning and cayenne pepper.

   3.Bring to a gentle simmer and cook until sauce thickens slightly, about 5-7 minutes, stirring occasionally.
4. 4
   mix · ~3 min

   Fold in crawfish and pasta.

   1.Add the cooked crawfish tails to the skillet and stir gently to coat with sauce.

   2.Cook until crawfish is heated through, about 2-3 minutes.

   3.Add the drained rotini and toss everything together until well combined.

   4.If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.

   TIPDon't overcook the crawfish at this stage — they're already cooked and just need to warm through. Overcooking makes them rubbery.
5. 5
   mix · ~1 min

   Finish with lemon and parmesan.

   1.Remove the skillet from heat.

   2.Squeeze fresh lemon juice over the pasta and stir in.

   3.Sprinkle grated parmesan cheese and toss once more to incorporate.
6. 6
   garnish

   Garnish with green onions and parsley.

7. 7
   serve

   Serve immediately in warm bowls.

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