1/2 c. butter
3 cloves chopped garlic
1 tbsp. parsley flakes
3 tbsp. chopped green onions
3 oz. white wine
1/2 c. whipping cream
1 lb. crawfish tails
Crushed red pepper and salt to taste

Saute garlic in butter and cook crawfish tails until hot. Add salt, pepper, and wine. Cook about 5 minutes. Add whipping cream and green onions. Cook 5 more minutes. Add parsley and stir. Serve over rice or fettuccine.