Crawfish Carboneaux

3 cups cooked angel hair pasta
1 medium onion diced
1 lb crawfish tails or shrimp
1 stick butter
1 oz dry white wine
1 tbl chopped garlic
cup finely sliced green onions
2 cup half & half
cup sliced mushrooms
1 tbl chopped parsley
cup diced andouille or bacon
1 tsp salt
2 tsp black pepper

In a cast iron frying pan, melt butter over medium high heat. Add garlic, onion, green onions, mushrooms, and andouille. Saute seven or eight minutes or until all vegetables are wilted. De-glaze pan with white wine, and continue cooking until volume of liquid is reduced to one half. Add half & half, salt, and pepper and stirring constantly, reduce until thick and of a sauce like consistency. Add crawfish or shrimp and cook for an additional two or three minutes. Remove from heat; add parsley and season to taste using salt and pepper. Gently fold in cooked angel hair pasta and serve. May be chilled and served as a cold pasta salad