Begin by gathering all your ingredients for the Crawfish Monica Pasta. Chop the shallot, red bell pepper, and green onions finely; mince the garlic; and finely grate the Parmesan cheese. In a large pot, bring salted water to a boil for the pasta, ensuring you have everything ready before cooking to streamline the process.

In a large skillet, heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of unsalted butter over medium heat. Once the butter melts and starts to bubble, add the chopped shallot, red bell pepper, and half of the green onions. Sauté these for about 8 minutes until they become soft and fragrant. Add the minced garlic and cook for one more minute, stirring frequently until aromatic.

Stir in the cooked crawfish tails, 1 cup of heavy cream, 1 cup of grated Parmesan, and the remaining green onions along with 2 teaspoons of Cajun seasoning. Allow this mixture to come to a gentle simmer over medium-low heat. Keep it simmering for about 10 to 15 minutes, stirring occasionally, until the sauce thickens to a velvety consistency.

While your sauce is simmering, cook the rotini pasta in the boiling salted water. Boil it according to package instructions until it reaches al dente, usually around 8 to 10 minutes. Before draining, reserve about ½ cup of the pasta water to help adjust the sauce later, then drain the pasta completely.

In the skillet with your creamy sauce, mix in the drained pasta. Stir gently to coat the rotini evenly with the sauce, adding a splash of the reserved pasta water if the mixture seems too thick. Taste and adjust the seasoning as desired, then serve hot, garnished with additional Parmesan and fresh parsley for a delightful presentation of your Crawfish Monica Pasta.