Lobster, Shrimp and Scallop Pasta
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|4 ozSnow peas; cleaned|
|16 mdShrimp; (31/35 size) peeled|
|2 tbFresh parsley; chopped|
|1 Red bell pepper; 1" pieces|
|6 ozBay scallops|
|10 ozChicken Stock|
|2 Yellow squash; halved, 1/2"|
|1/2 cWhite wine|
|3 tbFresh Lemon Juice|
|2 tbGarlic; chopped fine|
|1/2 tsCoarsely ground pepper|
|2 lbLinguini; cooked and drained|
|4 ozLobster meat; 1" pieces|
Lobster, Shrimp and Scallop Pasta Preparation
1) In a large saute pan, saute all seafood in 2 oz. of butter until half cooked. 2) Remove from saute pan and set aside. 3) saute 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"
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Lobster, Shrimp and Scallop Pasta Reviews
Good but blacken the scallops
3 weeks, 6 days, 20 hours, 27 minutes ago
I thought it was rather bland.
1 years, 7 months, 3 weeks, 4 days, 22 hours, 18 minutes ago
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