Lobster, Shrimp and Scallop Pasta

2 reviews, 2.5 star(s). 50% would make again

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4 oz Snow peas; cleaned
16 md Shrimp; (31/35 size) peeled
4 oz Butter
1 ts Salt
2 tb Fresh parsley; chopped
1 Red bell pepper; 1" pieces
6 oz Bay scallops
10 oz Chicken Stock
2 Yellow squash; halved, 1/2"
1/2 c White wine
3 tb Fresh Lemon Juice
2 tb Garlic; chopped fine
1/2 ts Coarsely ground pepper
1 tb Cornstarch
2 lb Linguini; cooked and drained
4 oz Lobster meat; 1" pieces

Original recipe makes 4



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" on Feb 17, 1998

Verified by stevemur
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Calories Per Serving: 1247 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Good but blacken the scallops
chipper699 2y ago

I thought it was rather bland.
Stewdebaker 4y ago

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