Restaurant Recipes

Red Lobster Shrimp and Scallop Pasta

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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

  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 ounces of butter for 5 minutes.
  4. Add white wine and cook for 2 minutes.
  5. Add chicken stock, salt and pepper, and simmer for 5 minutes.
  6. Mix lemon juice and cornstarch, and blend into chicken stock.
  7. Return seafood to pan and simmer for 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 Recipes



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