Instructions:

Casino Rouge Seafood Fettuccine

Source: Chef Michael Loupe of Casino Rouge, Baton Rouge, Louisiana

6 ounces lump crabmeat
8 ounces (50-60 count) shrimp, peeled and uncooked
8 ounces crawfish tails
8 ounces scallops
16 ounces fettuccine
2 tablespoons red bell pepper
2 tablespoons green bell pepper
2 tablespoons green onion
2 tablespoons fresh lemon juice
1/4 cup white wine
Lemon pepper

Alfredo Sauce
1 medium onion
2 tablespoons minced garlic
2 tablespoons coarsely chopped fresh basil
1/4 cup freshly grated Parmesan Cheese
1 cup heavy whipping cream

For Alfredo Sauce: Saute onion in butter or olive oil. Add garlic and basil. Whisk in cream and Parmesan cheese until smooth.

Cooking Instructions: Saute scallops in butter or olive oil until light brown, add shrimp and saute.

e until pink. Season with lemon pepper. Add remaining vegetables and white wine and saute.

é until tender. Add Alfredo sauce to seafood mixture. Serve over cooked fettuccine. Garnish with paprika and basil.

Serves 6 to 8.