I'm basing this off of the Crawfish Monica that I would get whenever I would go down to New Orleans for Jazzfest. I hope you all enjoy this as much as I do! I served it for a Christmas party and it was a huge hit.
If you don't have crawfish available in your area, shrimp is a perfect substitute.
I also add asparagus.
1 lb. shrimp and/or crawfish tails and/or scallops
1 stick butter (Do NOT use margarine.)
1 pint half-and-half (Don't eat this everyday!)
1 good-sized bunch green onions, chopped
1 1/2 tablespoon or two minced garlic
1 bunch of asparagus, chopped
1-2 tbs Tony Chachere's Creole Seasoning (no, Old Bay is not a good substitute for this)
1 lb. cooked Rotelli pasta (I use the Ronzoni brand)
Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly.
Melt butter in a large pot and sauté onions, garlic, and asparagus for 3 minutes.
Add the seafood and sauté for 2 minutes.
Add the half-and-half, then add several big pinches of Creole seasoning.
Cook for 5 - 10 minutes over medium heat until the sauce thickens.
Add the pasta and toss well.
Let it sit for 10 minutes or so over very low heat, stirring often.