Crawfish Pasta

They will never guess that this is made with soup! This is not spicy. Serve tossed with Bowtie pasta. I prefer a generous coating on my pasta. Eat with french bread or other warm rolls.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3⁄4 cup butter
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped bell pepper
• 1⁄4 cup  chopped green onion top
• 2  cloves garlic, minced
• 1  teaspoon  seafood seasoning (I use Paul Prudhomme's Blackened Redfish Seasoning)
• 1⁄3 cup white zinfandel wine
• 1⁄8 teaspoon  crab boil
• 1 (26 ounce) can  cream of mushroom soup
• 1 (12 ounce) package  of frozen crawfish, thawed,do not drain
•  bow tie pasta, cooked
• 1 -2  teaspoon rosemary (I use 2)
• 2  bay leaves

Directions

1. Melt butter and saute onion, bell pepper and green onions until tender.
2. Add garlic, crawfish, seafood seasoning, crab boil, and wine.
3. Saute for a few minutes.
4. Add soup and stir until blended.
5. Simmer until smooth and heated through (Note: during cooking a little WATER may be needed to thin slightly.)
6. Toss with bowtie pasta, a little at a time until coated how you like.