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