Linguine with Spicy Crawfish Butter sauce

(this is from one of my Cooking Light magazines)this is also very simple!!


1 pound of linguine(I mostly use De Boles pasta's there sold at almost all the stores in the organic section...they carry organic whole wheat in most varieties of pasta and they are YUMMY!)


Cooking spray


1/2 cup finely chopped onion


1 tablespoon Cajun seasoning


1/2 teaspoon ground red pepper


1/4 teaspoon salt


3 garlic cloves,minced


7 yes 7 tablespoons butter, softened


10 ounces frozen(I know Louisiana people, the words crawfish and frozen should not go together but were in Georgia and that's all they have)cooked peeled and deveined crawfish tail meat, thawed, rinsed, drained


and finely chopped 1/4 cup chopped fresh flat-leaf parsley


Cook pasta according to package directions, omitting salt and fat. Drain


Heat a small skillet over medium-high heat. Coat pan with cooking spray.(I use an organic Olive Oil)


Add onion to pan; saute' 3 minutes.


Add Cajun seasoning, red pepper, salt, and garlic to pan; saute' 1 minute, and transfer to a large bowl.


Add butter and crawfish to bowl;stir well to combine.


Add hot pasta and parsley; toss well.


Serve immediately


Happy Cooking!!