Lobster, Shrimp and Scallop Pasta

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

• Ready In: 40 mins
• Serves: 4
• Yields: 1 cup

Ingredients

• 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
• 1⁄2 cup white wine
• 10  ounces  chicken stock
• 1  teaspoon salt
• 1⁄2 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.