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- 1 lb. seafood: crawfish (cooked and peeled) and/or shrimp (raw, peeled and deveined)
- 1 stick butter
- 1 pint half-and-half
- ½ cup chopped green onions
- 6 cloves garlic, chopped
- 2 teaspoons chopped thyme
- Creole seasoning to taste (the more, the spicier, and I prefer Tony Chachereâs)
- 1 lb. pasta (rotini if youâre being authentic)
View Full Recipe at A Couple in the Kitchen
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