Jessica's Lenten Crawfish Monica

Since there's no meat-eatin' during Lent, my dear friend Jessica shared one of her favorite ways to get through the Lenten season - with crawfish! Although I haven't tried her recipe, she swears it's marvelous. And knowing Jessica, there's no doubt that it's anything less than spectacular for a fancy meal at home or an impressive dish for a dinner party. Get out your fancy dishes, y'all!

1 lb. crawfish tails, boiled and peeled (preferred)
OR 1 lb. shrimp, peeled OR 1 lb. lump crabmeat OR 1 lb. oysters, drained and quartered

1 stick butter (the real stuff- don't be foolin' around with margarine!)
1 pint half-and-half (Look, relax. Just don't eat this every day..)
1 good-sized bunch green onions, chopped (tops, too)
3 - 10 cloves garlic, chopped (to your taste)
1-2 tbs Creole Seasoning
1 lb. cooked fresh rotelli pasta (Dry is fine if fresh is not available.)

Cook pasta according to the directions on the package, drain, and rinse under cool water. Drain again, thoroughly. Melt the butter in a large pot and sauté onions and garlic for 3 minutes. Add the seafood and saute for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right. Cook for 5 - 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often. Serve immediately, with lots of French bread and a nice dry white wine.