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CASINO ROUGE SEAFOOD FETTUCCINE




Source of Recipe


Chef Michael Loupe of Casino Rouge, Baton Rouge, Louisiana


List of Ingredients




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

Recipe



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

Cooking Instructions: 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
basil. Serves 6-8 people.