Start by finely chopping the shallot, red bell pepper, green onions, and parsley. Mince the garlic and grate the Parmesan cheese. Meanwhile, fill a large pot with water, add a generous amount of salt, and bring it to a boil.

In a large skillet over medium heat, combine 2 tablespoons of extra virgin olive oil with 2 tablespoons of unsalted butter. Once the butter has melted, add the chopped shallots, red bell pepper, and half of the green onions. Season with salt and sauté for about 8 minutes, until soft and fragrant. Stir in the minced garlic and cook for another minute.

Reduce the heat to low, then stir in the cooked crawfish tails, heavy cream, grated Parmesan cheese, parsley, and Cajun seasoning. Let this mixture come to a gentle simmer and cook for 10-15 minutes until the sauce thickens.

Carefully add the rotini pasta to the boiling water. Cook according to package instructions until al dente, about 8-10 minutes. Reserve about ½ cup of the starchy pasta water before draining the pasta.

Transfer the drained rotini back into the skillet with the sauce. Add a splash of reserved pasta water to loosen the sauce, if necessary. Mix until the pasta is fully coated.

Plate the Crawfish Monica Pasta while hot, ensuring each serving is generously covered with the sauce. It pairs wonderfully with garlic bread or a fresh salad.