Bayou Alfredo

Makes 6 servings

• 1 pound fettuccine pasta

• 3 tablespoons unsalted butter

• 2 tablespoons minced garlic

• 1/2 pound cooked, peeled shrimp, any size

• 1 pound cooked crawfish tails, thawed

• 1 packet (1.6 ounces) Alfredo sauce mix

• 1 teaspoon Old Bay seasoning

• 2 cups milk

• 1/2 cup grated Parmesan cheese

• 3 tablespoons chopped fresh parsley

• Kosher salt

1. In a large pot of boiling salted water, cook pasta according to package directions. Drain and return to cooking pot
2. Meanwhile, in a large skillet, heat butter over medium-high heat. Add garlic and stir, cooking for 2 minutes. Add shrimp and crawfish, toss in garlic butter, and cook just to heat through
3. Stir in sauce mix, Old Bay, and milk into skillet. Cook for 2 more minutes or until thickened, stirring constantly. Sprinkle with Parmesan cheese, about 1 tablespoon at a time, stirring to incorporate. Add the parsley and salt to taste.
4. Pour sauce into pot with grained pasta and toss well.