Cajun Crawfish Pasta Name: Cynara Robinson Base: NMCSD Recipe: 1 lb pasta (I love the medium sized shells) 3/4 cup butter 1/4 cup flour 2 pkg frozen tail meat (thawed) Creole Seasoning 3/4 lb. Velveeta (chopped in bite size pieces) Salt & Pepper to taste Parsley 8 cloves fresh garlic, minced 1/2 large onion, chopped small 1 bell pepper, chopped small (I used half a red/yellow) 1 3/4 cups half and half ¼ cup grated Parmesan cheese Preheat oven to 350°. Cook pasta according to package directions. Drain, rinse, and set aside. In a large skillet with medium heat, melt butter and sauté onion, garlic, and bell peppers until soft. Add flour a little bit at a time and stir just until blended. Add crawfish and cook for a few minutes, stirring occasionally. Lower heat and add the half and half, Velveeta cheese, creole seasoning, salt and pepper. Cook until cheese is completely melted; stirring often. Add the parsley and allow to simmer for about 10 minutes. Stir occasionally. Add your pasta shells, please note that I only used probably ¾ of the shells and mix well with sauce. Test your seasoning and adjust if needed. Transfer to a 9x13 greased casserole dish and top with Parmesan Cheese. Bake in the oven for 15 minutes and serve as is or with a salad.