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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|Serving Size: 1 Serving (633g)|
|Recipe Makes: 4|
|Calories from Fat: 483 (39%)|
|Amt Per Serving||% DV|
|Total Fat 53.6g||72 %|
|Saturated Fat 30.4g||152 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 357.5mg||110 %|
|Sodium 644.6mg||22 %|
|Potassium 1184.6mg||31 %|
|Total Carbohydrate 141.7g||42 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 139.4g|
|Protein 49.2g||70 %|
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Calories per serving: 1247
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