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1 lb. crawfish tails, boiled and peeled; OR
1 lb. shrimp, peeled; OR
1 lb. lump crabmeat;
1 stick butter (Do not use margarine.)
1 pint half-and-half (Look, relax. Just don't eat this every day. or use nonfat.)
1 good-sized bunch green onions, chopped (tops, too)
3 - 5 cloves garlic, chopped (to your taste)
1-2 tbs Creole Seasoning
1 lb. cooked fresh pasta (Dry pasta is all right if fresh is not available. Rotelli is preferred, use your favorite shape.)
See more at http://www.epicurious.com/recipes/member/views/CRA...
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