4 c. heavy cream
1 1/2 tsp. thyme
1 1/2 tsp. basil
salt and pepper to taste
Tabasco sauce to taste
1/2 c. chopped green onions tops
1/2 c. chopped fresh parsley
2 lb. peeled crawfish tails
1 (2 lb.) pkg. spaghetti, cooked
1/4 c. Parmesan cheese

Pour cream into heavy skillet over high fire. Watch carefully! After cream comes to a boil, add thyme, basil, salt, pepper, Tabasco, green onion tops and parsley. Cook for 3 to 5 minutes. Add crawfish tails; cook for 3 minutes. Add pasta and cheese; cook for 2 minutes. Serve in gumbo bowls. It's delicious! Makes 6 servings.

Note: Small to medium shrimp can be substituted for the crawfish. Scrumptious!