3 cups | cooked angel hair pasta |
1 | medium onion diced |
1 lb | crawfish tails or shrimp |
1 stick | butter |
1 oz | dry white wine |
1 tbl | chopped garlic |
¼ cup | finely sliced green onions |
2 cup | half & half |
¼ cup | sliced mushrooms |
1 tbl | chopped parsley |
½ cup | diced andouille or bacon |
1 tsp | salt |
2 tsp | black pepper |
In a cast iron
frying pan, melt
butter over medium high heat. Add garlic, onion, green onions,
mushrooms, and andouille. Saute seven or eight minutes or
until
all vegetables are wilted. De-glaze pan with white wine, and
continue
cooking until volume of liquid is reduced to one half. Add
half &
half, salt, and pepper and stirring constantly, reduce until
thick and
of a sauce like consistency. Add crawfish or shrimp and cook
for an
additional two or three minutes. Remove from heat; add parsley
and
season to taste using salt and pepper. Gently fold in cooked
angel hair
pasta and serve. May be chilled and served as a cold pasta
salad