Crawfish and spinach Fettuccine

You’ll Need

1 pound Louisiana crawfish tails
1 small chopped onion
1/2 red, green bell peppers finely chopped
2 cloves finely minced garlic
Salt
Pepper
Old bay
Accent (optional)
Heavy cream
Half n Half
Parmesan cheese
Cream cheese
3 or 4 handfuls fresh spinach
1 16 oz box fettuccine

Instructions

Put large pot of salted water to boil (for pasta)

In a preheated pan with EVOO, sautee onions and peppers until the onions are translucent, toss in minced garlic halfway through (If you like, pour in a couple of splashes of white wine at this point and let it reduce to half) then Add about 3/4 of a pint of Half n Half, 1/4 teaspoon salt, pepper, 1/2 teaspoon accent (optional), 1/4 teaspoon basil, 1 1/2 teaspoons old bay, 1/2 cup grated parmesan cheese and a half pint of heavy whipping cream and let simmer on med low heat for 5 minutes. ON THE SPICES……..use your judgement, you may like a bit more or less of either.

Place pasta to boil

Add in the entire package of peeled crawfish tails including the liquid, give it a good stir, add a couple tablespoons of cream cheese and stir in the spinach until wilted, cover and let simmer about 10 minutes on medium heat. Remove from heat, stir in cooked pasta, cover and let sit 5 minutes before serving.