Lobster, shrimp and scallop pasta

Yield: 4 Servings

Measure Ingredient
2 pounds Linguini; cooked and drained
4 ounces Lobster meat; 1\" pieces
16 mediums Shrimp (31/35 size); peeled and deveined
6 ounces Bay scallops
2 \N Yellow squash; halved, 1/2\" slice
1 \N Red bell pepper; 1\" pieces
4 ounces Snow peas; cleaned
2 tablespoons Garlic; chopped fine
4 ounces Butter
½ cup White wine
10 ounces Chicken stock
1 teaspoon Salt
½ teaspoon Coarsely ground pepper
3 tablespoons Fresh lemon juice
1 tablespoon Cornstarch
2 tablespoons Fresh parsley; chopped

1) In a large saut‚ pan, saut‚ all seafood in 2 oz. of butter until half cooked.

2) Remove from saut‚ pan and set aside.

3) Saut‚ vegetables and garlic in remaining 2 oz. of butter for 5 minutes.

4) Add white wine and cook for 2 minutes.

5) Add chicken stock, salt and pepper and simmer 5 minutes.

6) Mix lemon juice and cornstarch and blend into chicken stock.

7) Return seafood to pan and simmer 5 minutes.

8) Add chopped parsley and pour over linguini to serve.

Suggested Wine: Chenin Blanc, White Zinfandel NOTES : This recipe makes four very large portions. Cut pasta recipe in half for a lighter presentation.

Recipe by: Red Lobster

Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 17, 1998

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