Creamy Tomato Crawfish Pasta

14 oz. water
2 T. butter
1 (4.6-oz.) box Pasta Roni Garlic and Olive Oil Vermicelli
1 pt. assorted cherry tomatoes, halved
1 stick butter
8 oz. chopped onion
1 (8-oz.) carton fresh pico de gallo
1 lb. fresh crawfish tails
Corn kernels from 1 cob
6 oz. sliced mushrooms
4-6 mini peppers, chopped
Fresh basil, garnish
Freshly grated parmesan cheese, optional
1. In saucepan, bring the 14 oz. of water and butter to a boil.
2. Stir in the pasta and sauce packet. Reduce heat to medium, cook, stir occasionally for 10 minutes.
3. In large skillet, melt 1 stick butter.
4. Season crawfish with salt/red/black pepper and place in skillet. Saute for 3 minutes.
5. Add onion, mini peppers, corn, mushrooms and pico. Stir and saute for another 5-6 minutes, until veggies are tender and crawfish are cooked.
6. Make a well in center of skillet and place pasta into the well.
7. Sprinkle the top with the cherry tomatoes and fresh basil. If desired, sprinkle with grated cheese.