Ingredients
1 lb. fetuccine pasta
1 lb. lump crab meat
1/2 lb medium shrimp peeled and deveined
1/4 lb bay scallops
8 oz. heavy whipping cream
4 oz. half and half creamer
1/4 cup parmesan/romano grated cheese
1/4 extra virgin olive oil
1/2 stick butter
3 fresh garlic cloves minced
1/4 teaspoon seasoned salt
1 teaspoon dry parsley flakes
Preparation
Boil crab legs until cooked. Remove from shells and put in large skillet along with peeled raw shrimp, scallops, garlic, olive oil and 1 tbs. butter and sautee on medium heat for about 15 minutes. Set aside. Boil pasta for 8 minutes and drain. In medium saucepan, mix together heavy cream, half and half, remaining butter, cheese, and salt. Cook on medium heat while constantly stiring until it thickens (approximately 10-15 mintues.)Mix together pasta, seafood mixture, and alfredo sauce in large skillet and continute to cook on medium heat for 10 minutes. Sprinkle with dried parsley before serving.
