This pasta dish was first introduced at Lafitte's Landing Restaurant in
	1981. Pasta was coming of age in American cooking and South Louisiana had
	the perfect ingredients for such a dish. Today, this dish is found
	throughout America. 
	3 cups cooked angel hair pasta
	1 cup cooked crawfish tails 
	1/4 pound butter
	1 ounce dry white wine
	1 tbsp chopped garlic
	1 tbsp lemon juice
	1/4 cup chopped green onions
	2 cups heavy whipping cream
	1/4 cup sliced mushrooms
	1/4 cup diced red bell pepper 
	1/2 cup diced tomatoes
	1 tbsp chopped parsley
	1/2 cup diced andouille or bacon
	salt and cracked black pepper to taste
	In a two quart heavy bottom sauce pan, melt butter over medium high heat.
	Add garlic, green onions, mushrooms, tomatoes and andouille. Saute three
	to five minutes or until all vegetables are wilted. Add crawfish and cook
	for an additional two minutes. Deglaze pan with white wine and lemon juice,
	and continue cooking until volume of liquid is reduced to one half. Add
	heavy whipping cream and, stirring constantly, reduce until cream is thick
	and of a sauce like consistency, approximately five minutes. Add diced
	red bell pepper and cook for one minute. Remove from heat, add parsley and
	season to taste using salt and pepper. Gently fold in cooked angel hair
	pasta and serve.
	May be chilled and served as a cold pasta salad. 

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