Chef Ken’s Seafood Alfredo – Memphis Wood Fire Grills

Ingredients

• 1 lb. cooked shrimp; we used salad size and medium
• ½ lb. lobster tail meat, cut into chunks
• ½ lb. cooked crab leg meat, cut into chunks
• ½ lb. sliced mushrooms
• 1 C green onions, sliced
• 1 lb. frozen broccoli, thawed
• ¼ C dried minced garlic
• 1 tsp fresh ground black pepper
• 2 jars (1 lb. each) roasted garlic Alfredo sauce
• 1 lb. Penne pasta, cooked
• 2 C cheese crackers, rough crushed
• 1 C Parmesan cheese, grated
• 3 Tbsp butter, melted