Richard and Suzanne's Louisiana Crawfish Pasta

Ingredients

• 1 package bow tie pasta , 16 ounce
• 6 tablespoons butter
• 1 clove garlic , minced
• salt and ground black pepper to taste
• 1 yellow onion , chopped
• 1 tablespoon red pepper flakes , divided
• 1 pound crawfish tails
• 1 quart heavy cream
• 1 bunch green onions , chopped

Instructions

1. 1

   Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.

2. 2

   Meanwhile, melt butter in a large, deep skillet over medium heat; add garlic. Cook and stir for 1 to 2 minutes; season with salt and black pepper. Stir in onion and ½ tablespoon pepper flakes; cook until onion becomes translucent. Add crawfish tails; cook, stirring continuously, for 2 to 3 minutes. Transfer crawfish to a bowl, leaving as many onions as possible in the skillet.

3. 3

   Add heavy cream to the skillet; bring to a boil. Reduce heat to low; simmer until thickened. Stir in remaining ½ tablespoon pepper flakes; return sauce to a simmer for 2 to 3 minutes.

4. 4

   Serve crawfish and sauce over pasta; garnish with green onions.