CASINO ROUGE SEAFOOD FETTUCCINE
Crabmeat, shrimp, scallops and crawfish tails in a creamy Alfredo sauce topping fettuccine - or your favorite pasta.
6 oz. lump crabmeat
8 oz. (50-60 count) shrimp, peeled and uncooked
8 oz. crawfish tails
8 oz. scallops
16 oz. fettuccine
2 T. red bell pepper
2 T. green bell pepper
2 T. green onion
2 T. fresh lemon juice
1/4 C. white wine
1 medium onion
2 T. minced garlic
2 T. coarsely chopped fresh basil
1/4 C. freshly grated Parmesan Cheese
1 C. heavy whipping cream
For Alfredo Sauce:
SautÃ© onion in butter or olive oil. Add garlic and basil. Whisk in cream and Parmesan cheese until smooth.
SautÃ© scallops in butter or olive oil until light brown, add shrimp and sautÃ© until pink. Season with lemon pepper. Add remaining vegetables and white wine and sautÃ© until tender. Add Alfredo sauce to seafood mixture.
Serve over cooked fettuccine. Garnish with paprika and
Serves 6-8 people.