Recipe of The Month: Jazz Fest Crawfish (Shrimp) Monica

A friend of ours, Hugh John McDonald, visits New Orleans each year to attend the Jazz Festival and has always enjoyed a hearty plate of Crawfish Monica. He mentioned that he was going to be missing it this year with the COVID pandemic going on. It interested me, I googled it, and found a recipe at Crawfish.com that looked pretty good. I happened to have a pound or so of nice Mayport Shrimp so I used them instead....

Ingredients:
1)  Pint of half-and-half   

3/4  Cup of parmesan cheese
1)   Cup of whipping cream
5)   Chopped green onions
1/2  Cup butter
4     Chopped garlic cloves
1/2  Bunch of parsley
1)   Pound of crawfish tails with fast (I used 2lbs of Mayport Shrimp)
       Salt and pepper to taste
       Cayenne pepper to taste
       Tony Chachere's to taste (I used Konriko)
1)   Pound Rotini (you can substitute Fettucine)

Directions:
1)  Cook pasta according to the directions on the package
2)  Drain, rinse under cool water and drain again thoroughly.
3)  Melt butter in a large pot on medium high heat.
4)  Sauté onions, garlic, and parsley for about 3 minutes
5)  Add the crawfish and sauté for another 2 minutes
     (Here, if using shrimp, I would saute them for 2-3 minutes then remove them from the pot with
      plans to add them back in when all is mixed with the pasta. If we left them in, they'd cook for
     17 minutes using this recipe, which is too long to be cooking shrimp, in my opinion.)
6)  Combine half-and-half and cream into pot and reduce to medium heat for about 10 minutes.
7)  Add seasonings - Cayenned, Konriko, Salt and Pepper) and reduce heat to low and stir until the
     sauce thickens and becomes a little creamy.
8)  In a large bowl (or the pot), toss the cooked pasta, sauce (and shrimp of your using it instead of
     Crawfish).
9)  Cook over low heat for 5 minutes.
10) Add the parmesan cheese and stir

Serve immediately with French bread or garlic bread.  Pairs nicely with a dry white wine.