Crawfish Fettuccine

Directions

1. Heat 1-2 tbsp of olive oil in a pan over medium-high heat. While oil is heating, dice the mushrooms and green onions and mince the garlic (unless you're cheating with jar-lic). Put water on to boil for pasta.

2. When the pan is hot, add the crawfish tails and mushrooms. Sautee with 1/2 stick of butter until the mushrooms are cooked -- the crawfish tails will have heated up by then.

3. Add garlic to the pan, and cook, stirring until you start to smell it. If you don't stir it, it will burn - gross. Add the green onions and stir a little while longer.

4. Reduce the heat to medium-low, add the heavy cream and stir well. Season with Slap Ya Mama and Italian seasoning. Don't let the cream burn in the pan. By now, pasta water should be boiling -- cook pasta according to package directions.

5. Once the cream sauce is hot, turn off the heat and add the parmesan cheese. Stir well until the cheese is melted. Leave the heat off. As the sauce cools a little, it will thicken.

6. Add the cooked and drained pasta to your pan of sauce and mix well.

Notes

• If you can, use leftover crawfish tails from a boil.

• Support local crawfish farmers when you can.