Mexican Seafood Fettuccine - cooking recipe

Ingredients

1 lb fettuccine pasta
1 lb shrimp, tails removed (cut in halves)
1 lb imitation crabmeat, chopped into small bites
2 (1 lb) jars of ragu classic cheese alfredo sauce
1/2 cup old el paso sliced jalapeno (chopped)
3/4 cup jalapeno juice
1 cup chopped tomato (equal to one small tomato, seeds removed- save 1/4 cup for topping)
1/2 cup chopped green onion (split in 1/4 cup portions)
1/2 cup chopped green pepper (about half a green pepper)
1 cup chopped white onion (half of a medium sized onion in 1/2 cup portions)
1/4 cup parmesan cheese
2 teaspoons cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon white pepper
1 teaspoon cajun seasoning
1 teaspoon paprika
3 tablespoons white wine
3 tablespoons olive oil

Preparation

Cook pasta according to box directions, set aside.
In large skillet, add olive oil, white wine, 1/4 cup green onion and 1/2 cup white onion. Cook 2 minutes or until lightly browned. Add shrimp and crab. Saute until lightly browned.
In another large skillet combine both jars of Ragu Alfredo sauce, paprika, Cajun seasoning, white pepper, red pepper, cayenne pepper, 1/2 cup onion, green pepper, 1/2 cup green onion, 3/4 cup chopped tomatoes, jalapeno juice, chopped jalapenos. Simmer 20 minutes. Add 1/4 cup Parmesan cheese and continue cooking stirring occasionally for another 10 minutes.
In large pot combine sauce mixture with sauteed shrimp and crab. Stir well.
Add cooked pasta. Stir well over low heat adding more Parmesan, seasonings, or spices to taste, as desired.
Perfect one dish meal, but goes great with any mexi or spanish rice!