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casino rouge seafood fettuccine
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 ounce...
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Ingredients8 items
Ingredients
- 6ouncelump crabmeat
- 8ounce(50-60 count) shrimp, peeled and uncooked
- 8ouncecrawfish tails
- 8ouncescallops
- 16ouncefettuccine
- 2tablespoonred bell pepper
- 2tablespoongreen bell pepper
- 2tablespoongreen onion
Directions
- 1
Casino Rouge Seafood Fettuccine Source: Chef Michael Loupe of Casino Rouge, Baton Rouge, Louisiana 6 ounces lump crabmeat 8 ounces (50-60 co
- 2
Add garlic and basil
- 3
Whisk in cream and Parmesan cheese until smooth
- 4
Cooking Instructions: Saute scallops in butter or olive oil until light brown, add shrimp and saute until pink
- 5
Season with lemon pepper
- 6
Add remaining vegetables and white wine and sauté until tender
- 7
Add Alfredo sauce to seafood mixture
- 8
Serve over cooked fettuccine