Spicy Cajun Crawfish Pasta Alfredo

This is a very quick dish that satisfies my spicy crawfish craving. I have made this less spicy before but this time I really wanted it spicy so I put in extra cayenne from what I listed in the recipe. I buy the precooked crawfish tail meat package so I have much less mess and trouble to deal with.  This is usually found in the frozen seafood section, I buy Boudreaux's brand.  This recipe is so simple and takes less than 20 minutes.

SPICY CAJUN CRAWFISH PASTA ALFREDO

1 box of your favorite pasta
1 lb. crawfish tail meat thawed
1 package baby portabello mushrooms, sliced
1/2 bunch sliced green onions
1 jar Classico sun dried tomato alfredo sauce
1 tablespoon olive oil
1 tablespoon of your favorite cajun seasoning (I made my own mix with some salt, pepper, cayenne, paprika, parsley, garlic and I added some dill to this recipe, but put in what spices you like as long as it includes cayenne pepper and black pepper)

Cook and drain the pasta. While the pasta is cooking, quickly sauté the mushrooms in a tablespoon of olive oil. Add the sauce, seasonings, onions, and meat until the crawfish tails are completely heated through, be careful not to boil, just keep it at a simmer. Mix together and serve. Very simple, spicy, and delicious! You could do this with shrimp instead or go meatless.