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 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.