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