Richard and Suzanne’s Louisiana Crawfish Pasta
This crawfish pasta dish is popular in New Orleans. It can be spicy or mild depending on how you like it and makes for a comforting meal.

Large pot of lightly salted water should be brought to a boil.

Add the pasta and cook for 8 to 10 minutes, or until al dente.

Drain.

Melt butter in a sizable, deep skillet over medium heat as the pasta cooks.

Add salt and pepper after cooking and stirring the garlic in the butter for one to two minutes.

Add onion and a half-teaspoon of red pepper flakes and stir until onion is translucent.

Add the crawfish tails and continue to stir for 2 to 3 minutes.

Moving as many onions as you can from the skillet while still leaving the crawfish in it.