1 serving.
½ cup heavy cream
1 Tbsp. green onions, chopped
2 Tbsp. onions, sliced
1/4 cup sliced mushrooms (optional)
2 tsp. Dill weed
salt and pepper to taste
1 Tbsp. White wine for chicken, Brandy for crawfish or Pernod or Herbsaint for shrimp
5 medium shrimp, peeled and deveined or 10 crawfish tails or one chicken breast half, sauteed and chopped
Combine the ingredients in a saucepan over medium heat. If using shrimp, saute them for 2 or 3 minutes first. You should bring the sauce to a boil and simmer until it thickens slightly so it will cling to the pasta. Put the pasta portion in the pan with the sauce, stir to coat with sauce and then pour into the bowl.
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