Lobster, Shrimp and Scallop Pasta

Shon Marie's Note:

Supposibly this recipe came from Red Lobster. I just know that when I made it there was nothing left and everyone wanted more.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Serves: 4

Yield: 1.0 cup

• 2 lbs linguine , cooked & drained
• 4 ounces lobster meat , 1 inch pieces
• 16 medium shrimp , 31/35 size peeled and deveined
• 6 ounces bay scallops
• 2 yellow squash , cut in half and 1/2 inches slices
• 1 red bell pepper , 1 inch pieces
• 4 ounces snow peas
• 2 tablespoons garlic , chopped fine
• 4 ounces butter
• ½ cup white wine
• 10 ounces chicken stock
• 1 teaspoon salt
• ½ teaspoon ground pepper
• 3 tablespoons fresh lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons parsley , fresh and chopped

Directions:

1. Saute all seafood in 2 oz butter until half cooked, remove and set aside.
2. Saute vegetalbes and garlic in remaining 2 oz butter for 5 minutes.
3. Add white wine, cook for 2 more minutes, add chicken stock, salt & pepper, simmer for 5 minutes.
4. Mix lemon juice and cornstarch and blend into chicken stock.
5. Return seafood to pan.
6. Simmer 5 minutes.
7. Add chopped parsley and serve over noodles.

Reviews

[Mirranda]

I followed everything except for the squash and peas. (I'm not a fan of those veggies cooked with my seafood.) It turned out delicious! I will be making this one again.