Crawfish Pasta

1: Chop 1/4 each of green, red, yellow bell peppers, and white onion, and chop 1.5 stalks of celery into small pieces.

2: Rinse 12 oz of cooked crawfish tails.

3: Melt one stick of salted butter in a skillet and add in the chopped veggies. Stir.

4: Boil around 8 - 8.5 oz of pasta in salted water and reserve around 1 cup of pasta water for later.

5: Add 1 tbsp of minced garlic to veggies, then add the crawfish tails.

6: Season to taste with Crab boil seasoning, smoked paprika, onion powder, roasted garlic seasoning, cayenne pepper (optional), a little old bay seasoning, and black pepper.

7: Add in 2.5 cups of heavy cream, stir for 2-4 minutes.

8: Add in 1.5 cups of shaved Parmesan cheese, 1/4 piece of garlic and fine herbs Boursin cheese, and 2-3 handfuls of shredded Monterey Jack cheese.

9: Once cheese has melted, add in a little pasta water and taste.

10: Add in the pasta noodles and mix with sauce, adjusting to your liking.