- 1 stick butter
- 1 small onion, chopped
- 4 green onions, chopped
- 2 ribs celery, chopped
- 1 pound Louisiana crawfish tails with their fat or 1 pound large (21-24 count) peeled, deveined Gulf shrimp
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups half-and-half
- 1 tablespoons minced fresh parsley plus additional for garnish
- salt and freshly ground black pepper to taste
- 16 ounces pasta of choice, cooked al dente, drained
- 1/2 cup grated Parmesan cheese
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Pasta with Shrimp or Crawfish
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