• 1 lb dry pasta; rotini is the traditional choice, but farfalle (bow ties), penne, ziti, could work.
• 2 tablespoons olive oil
• 4 tablespoons butter
• 1 lb crawfish tails
• 1/2 pint heavy cream
• 4 garlic cloves, chopped
• 1 bunch scallions, separated into white bottom and green top parts
• 1/4 cup flat leaf parsley
• 2 tablespoons Tony Chachere's creole seasoning
• 1/4 cayenne pepper (more to taste)
• 1/2 teaspoon kosher salt

In a shallow pan over medium heat, melt butter in the olive oil

Finely chop the white parts of the scallions and garlic, then saute them for several minutes in the olive oil/butter mixture.

Add the cayenne and creole seasoning. Saute for about a minute to allow the seasonings to bloom.

Add the crawfish and their fat, and cook for several more minutes.

Add the heavy cream and cook over medium-low heat until the sauce reduces and thickens, 5-10 minutes.

Meanwhile, cook the pasta according to package instructions. Drain.

Add the sauce and crawfish to the pasta, along with the chopped parsely and green onion tops, mix well and serve.