Begin by finely chopping the shallot, red bell pepper, and green onions, ensuring each piece is small enough to blend seamlessly into the sauce. Mince the garlic and grate the Parmesan cheese, setting these aside in separate bowls. While you’re prepping, boil a large pot of salted water over high heat for the pasta so it’s ready when you need it.

In a large skillet, heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of unsalted butter over medium heat. Once the butter has melted, add the chopped shallot, red bell pepper, half of the green onions, and a generous pinch of salt. Sauté the mixture for about 8 minutes until the veggies are softened and fragrant, then stir in the minced garlic and cook for an additional minute.

Next, add the cooked crawfish tails to the skillet, along with 2 cups of heavy cream, 2 cups of grated Parmesan cheese, 2 tablespoons of chopped fresh parsley, and 2-3 teaspoons of Cajun seasoning. Stir well to combine, then bring the mixture to a gentle simmer, reducing the heat to low. Allow the sauce to thicken for about 10 to 15 minutes, stirring occasionally, until it coats the back of a spoon.

While your sauce is simmering, cook the rotini pasta in the boiling salted water until al dente, typically about 7-9 minutes. As soon as the pasta is done, reserve ½ cup of the pasta water and then drain the rest.

Once the sauce has reached the desired thickness, gently fold in the drained rotini pasta. Add a splash of the reserved pasta water to help the sauce cling to the pasta, and toss to combine. Stir in the remaining chopped green onions, continuing to heat everything together for an additional 1-2 minutes until warm.

Serve your delicious Crawfish Monica hot from the skillet. For a delightful touch, consider garnishing with extra green onions or parsley if you like. Pair it with warm garlic bread and a fresh salad for a complete meal.