5 Gulf Shrimp 5 Jumbo Scallops 5 Fresh Oysters 2 oz. Lump Crabmeat 1 tablespoon of chopped Garlic 1/2 tablespoon of Creole seasoning 2 oz. White Wine 3 oz. Clarified butter 5 boiled Asparagus Stalks(chopped) 12 oz. cooked Pasta
Saute' all ingredients (add crabmeat at end) except pasta until done. Pour over hot pasta and garnish with paprika and chopped parsley.