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| RECIPE FOR CASINO ROUGE SEAFOOD FETTUCCINE |
Title: Casino Rouge Seafood Fettuccine
Category: Restaurant
Instructions:
Casino Rouge Seafood Fettuccine
Source: Chef Michael Loupe of Casino Rouge, Baton Rouge, Louisiana6 ounces lump crabmeat8 ounces (50-60 count) shrimp, peeled and uncooked8 ounces crawfish tails8 ounces scallops16 ounces fettuccine2 tablespoons red bell pepper2 tablespoons green bell pepper2 tablespoons green onion2 tablespoons fresh lemon juice1/4 cup white wineLemon pepper Alfredo Sauce1 medium onion2 tablespoons minced garlic2 tablespoons coarsely chopped fresh basil1/4 cup freshly grated Parmesan Cheese1 cup heavy whipping creamFor 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 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 to 8.
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