Simple. The only thing which changes is where the extract comes from.* You use less malt extract than pale malt to get the same gravity contribution.
Roughly, the conversion is 1 lb pale malt = 0.75 lb malt extract syrup = 0.6 lb dry malt extract.
You've got 3.3 lbs LME. 3.3 x 1.25 = 4.125
You've got 2 lbs DME. 2 * 1.4 = 2.8
Thus, you need 6.925 lbs of pale malt. Were I you, I'd round it up to 7 lbs.
Hops and specialty grains amounts remain the same. Additions remain the same. The only other variable is if the original malt extract recipe called for a concentrated wort boil; if so, you'll need to reduce your main bittering charge slightly.
* This can be confusing if you don't know the right words. The fermentable sugars you get from pale malt are called 'extract'. Don't let it get to you.