Richard and Suzanne's Louisiana Crawfish Pasta

Ingredients

• (16 ounce) packagebow tie pasta
• tablespoon sbutter
• clove garlic, minced
• salt and ground black pepper to taste
• yellow onion, chopped
• tablespoon red pepper flakes, divided
• pound crawfish tails
• quart heavy cream
• bunch green onions, chopped

Instructions

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