Chef Richard's Seafood Pasta Supreme Shared with Recipe Goldmine by Chef Richard Thaxton This recipe makes enough for a small crowd or several meals. You may divide it to make smaller amounts if necessary. It is soooo good! 1 pound fresh-cooked Dungeness crabmeat (shelled) 1 pound fresh large prawns (shelled and de-veined) 1 pound fresh Bay or rock scallops (shelled) 1 large Vidalia or Walla-Walla Sweet Onion (thin sliced or medium dice) 1 medium green bell Pepper (medium dice) 1 medium red or yellow bell pepper (medium dice) 1 head fresh garlic, minced (no such thing as "too much garlic") 1 pound fresh mushrooms (wild or domestic - sliced or whole) 2 tablespoons virgin olive oil 1 teaspoon sesame oil 2 tablespoons rice vinegar or rice wine 2 tablespoons soy sauce (regular or lite) 3 jars prepared Alfredo sauce or make your own. 1 cup grated Parmesan cheese 1 1/2 pounds pasta (fettuccini, linguini, large shells, etc.) of your choice. 1 cup sour cream (optional) Freshly ground black pepper to taste Fresh cilantro or parsley leaves In a large stainless-steel pot, glass bowl, or wok, saut
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