Shrimp & Crawfish in Vodka Sauce served over Bowtie Pasta

Ingredients:
1 onion, chopped
1 fresh garlic clove, chopped
1 tbsp butter
EVOO, eyeball it
1 28 oz can of diced tomatoes
fresh chopped basil
1 c heavy cream
1/4 c vodka
crushed red pepper
cajun seasoning
cayenne pepper
hot sauce
1 lb peeled shrimp
1 lb peeled crawfish
bowtie pasta

Directions:
Start your pasta. I usually put a little salt in the pot & a spoonful of butter so the pasta doesn't stick together. In a large skillet over medium heat, melt 1 tablespoon of butter & extra virgin olive oil, add onions & garlic to skillet and saute until transparent. Add one 28 ounce can of diced tomatoes and cook over moderate heat for about 25 minutes or until almost no liquid remains in skillet. Stir frequently. Increase heat and add 1 tablespoon chopped fresh basil, 1 cup of heavy cream, 1/4 cup of vodka, cajun seasoning and crushed red pepper flakes. Bring to a light boil, reduce heat add 1 pound of peeled shrimp & 1 ib of peeled crawfish; boil for 2 minutes, sauce will thickened. Season to taste with salt and pepper, hot sauce if desired. I put the hot sauce in when it is cooking. I also add some to the pasta as it is boiling.