Creamy Crawfish Tortellini

½ cup (1 stick) unsalted butter

1 medium onion, minced

2 cloves garlic, minced

1 pound fresh crawfish tails

4 ounces Parmesan cheese, freshly grated (1/4 cup plus ¼ cup)

2 T. chopped fresh parsley

2 cup whipping cream

¼ cup dry sherry

9 ounces tortellini pasta, cooked al dente

Salt

Cayenne pepper

Melt butter in a large skillet.  Add onions and garlic.  Sauté until translucent.  Add crawfish and cook 5 minutes.  Add ¼ cup Parmesan, parley, whipping cream and sherry.  Simmer until thickened.  Fold tortellini into crawfish mixture.  Season with salt and cayenne pepper.  Serve with remaining ¼ cup Parmesan.

I had this at a 2011 Cotton Bowl party.  It was delicious but you could also use shrimp if that your preference.