Lobster, Shrimp and Scallop Pasta |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Supposibly this recipe came from Red Lobster. I just know that when I made it there was nothing left and everyone wanted more. Ingredients:
2 lbs linguine, cooked & drained |
4 ounces lobster meat, 1 inch pieces |
16 medium shrimp, 31/35 size peeled and deveined |
6 ounces bay scallops |
2 yellow squash, cut in half and 1/2 inches slices |
1 red bell pepper, 1 inch pieces |
4 ounces snow peas |
2 tablespoons garlic, chopped fine |
4 ounces butter |
1/2 cup white wine |
10 ounces chicken stock |
1 teaspoon salt |
1/2 teaspoon ground pepper |
3 tablespoons fresh lemon juice |
1 tablespoon cornstarch |
2 tablespoons parsley, fresh and chopped |
Directions:
1. Saute all seafood in 2 oz butter until half cooked, remove and set aside.
2. Saute vegetalbes and garlic in remaining 2 oz butter for 5 minutes.
3. Add white wine, cook for 2 more minutes, add chicken stock, salt & pepper, simmer for 5 minutes.
4. Mix lemon juice and cornstarch and blend into chicken stock.
5. Return seafood to pan.
6. Simmer 5 minutes.
7. Add chopped parsley and serve over noodles.
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