Red Lobster Lobster, Shrimp and Scallop Pasta

Yield: 4 servings

Ingredients

• 2 pounds linguini, cooked and 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, 1/2 inch slices
• 1 red bell pepper, 1-inch pieces
• 4 ounces snow peas, cleaned
• 2 tablespoons garlic, chopped fine
• 4 ounces butter
• 1/2 cup white wine
• 10 ounces chicken stock
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 3 tablespoons fresh lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a large sauté pan, sauté all seafood in 2 ounces of butter until half cooked.
2. Remove from sauté pan and set aside.
3. Sauté vegetables and garlic in remaining 2 ounce. 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.

Notes

Chef's Tip: This recipe makes four very large portions. Cut pasta recipe in half for a lighter presentation.

Beverage suggestions: Chenin Blanc, White Zinfandel

Attribution

Posted by CookinMom at Recipe Goldmine May 4, 2001.

Source: Red Lobster's Web Site