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
Lemon pepper

Alfredo Sauce

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:

Sauté onion in butter or olive oil. Add garlic and basil. Whisk in cream and Parmesan cheese until smooth.

Sauté scallops in butter or olive oil until light brown, add shrimp and sauté until pink. Season with lemon pepper. Add remaining vegetables and white wine and sauté until tender. Add Alfredo sauce to seafood mixture.

Serve over cooked fettuccine. Garnish with paprika and

Serves 6-8 people.

B-man :wink: