Restaurant Recipes
Red Lobster Shrimp and Scallop Pasta
Yield: 4 large servings
Ingredients
- 2 pounds linguini, cooked and drained
- 4 ounces lobster meat, 1 inch pieces
- 16 medium shrimp (31/35 count), 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
- In a large sauté pan, sauté all seafood in 2 ounces of butter until half cooked.
- Remove from sauté pan and set aside.
- Sauté vegetables and garlic in remaining 2 ounces of butter for 5 minutes.
- Add white wine and cook for 2 minutes.
- Add chicken stock, salt and pepper, and simmer for 5 minutes.
- Mix lemon juice and cornstarch, and blend into chicken stock.
- Return seafood to pan and simmer for 5 minutes.
- 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 Recipes