To get one pound of tails, peel the crawfish. Place aside. (If using frozen crawfish tails, be sure to defrost them first.)

As directed on the package, cook the pasta until it is al dente. The pasta water is saved in a cup after draining and setting aside.

Melt the butter in a sizable, heavy-bottomed pan over medium-high heat.

When the shallots are transparent, add them and simmer for a few minutes.

Cook for 2 minutes more after adding the minced garlic.

Add the Cayenne Pepper and Creole Seasoning by stirring.

White wine is added; stir.

Mix in the heavy cream gradually. Stirring.

Stir in the lemon juice.

Stir in the crawfish tails after adding them to the sauce. Cook until bubbling for roughly 2-3 minutes.

Add the chopped parsley and green onions after mixing.

Stir until melted before adding the shredded parmesan cheese.

Stir the sauce with the cooked pasta after adding it. Add a little pasta water back into the mixture if you think the sauce is too thick.