Prep time: 30 minutes

Serves 6-8

Ingredients:

1 pound of cooked fettuccine, cooked and set aside (reserve ¼ cup of the pasta water)

½ cup butter

1 teaspoon minced garlic

2 tablespoons chopped shallots

½ cup each julienne red, yellow, and orange peppers

1 cup de-seeded, chopped Roma tomatoes

1 cup fresh baby sea scallops

1 cup fresh peeled and deveined shrimp, tails off

1 cup or can of lump crabmeat

¼ cup white wine

¼ cup pasta water

3 cups heavy cream

1 cup Parmesan or Romano cheese

3 tablespoons fresh chopped Italian flat leaf parsley

3 tablespoons chiffonade of basil

1 teaspoon salt

2 tablespoons fresh cracked black pepper

Directions:

Place a large non-stick skillet on the stove over medium heat. Add the butter. Sauté the garlic and shallots for 3 minutes stirring constantly until they turn slightly brown and become caramelized.

Put the peppers in the pan and cook for 3 minutes; add the tomatoes and cook for an additional 2 minutes.

Add the scallops and shrimp to the pan and sauté for approximately 2 minutes. The shrimp will begin to turn red as they cook. Add the lump crabmeat to the mix and cook for 2 minutes.

De-glaze the pan with the white wine and the pasta water. Cook this mixture for 2 minutes making sure that all of the ingredients are distributed evenly.

Place the cream in the pan and cook until it begins to reduce- this should take 3-4 minutes. Add the Parmesan. The sauce will become thick at this point.

Add the pasta, salt, fresh cracked black pepper, fresh basil, and parsley- stir carefully making sure not to break the noodles.

Turn out onto a platter. Serve with fresh-grated Parmesan or Romano cheese, lemon wedges and Italian bread.