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Casino Rouge Seafood Fettuccine


Seafood and Fettuccine

Alfredo Sauce


  1. For Alfredo Sauce: Sauté onion in butter or olive oil.
  2. Add garlic and basil.
  3. Whisk in cream and Parmesan cheese until smooth.
  4. Seafood and Fettuccine: Sauté scallops in butter or olive oil until light brown.
  5. Add shrimp and sauté until pink.
  6. Season with lemon pepper.
  7. Add remaining vegetables and white wine and sauté until tender.
  8. Add Alfredo sauce to seafood mixture.
  9. Serve over cooked fettuccine.
  10. Garnish with paprika and basil.

Serves 6 to 8.

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


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