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1.Bring A Large Pot Of Lightly Salted Water To A Boil. Add Pasta And Cook Until Al Dente, 8 To 10 Minutes; Drain. 2.While The Pasta Cooks, Melt The Butter In A Large, Deep Skillet Over Medium Heat. Cook And Stir The Garlic In The Butter 1 To 2 Minutes; Season With Salt And Pepper. Stir In The Yellow Onion And 1/2 Tablespoon Red Pepper Flakes; Cook Until The Yellow Onion Becomes Translucent. Add The Crawfish Tails; Cook 2 To 3 Minutes, Stirring Continually; Transfer The Crawfish To A Bowl, Leaving As Many Onions As Possible In The Skillet. 3.Pour The Heavy Cream Into The Skillet And Bring To A Boil; Reduce Heat To Low, And Simmer Until Thickened. Sprinkle The Remaining 1/2 Tablespoon Red Pepper Flakes Into The Cream, Return The Crawfish To The Sauce And Simmer 2 To 3 Minutes. Serve Sauce Over The Drained Pasta; Garnish With Chopped Green Onion.
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