Seafood Spaghetti

DIRECTIONS

• Buy lobster already cooked from seafood department.
• Put on water to boil for spaghetti.
• Peel shrimp, cut scallops into half or fourths - depending on how you like to eat them. Take lobster meat out of shell and chop.
• Put spaghetti on to cook.
• Heat olive oil in skillet, add garlic to saute - do not brown.
• Add shrimp and saute for about 2 min or until starting to turn pink.
• Add scallops and saute for another 1 or 2 min, keeping heat high, but do not burn.
• Add wine and lemon juice and stir to combine. Bring to a boil, then reduce heat a little. (med-high - just on the verge of bubbling, but not too hot or you'll overcook the seafood.
• Add salt and pepper.
• Add lobster meat and combine.
• Add red pepper flakes.
• Add the butter and swirl.
• Is your pasta done? If so, drain and put into pot to stay warm.
• Add the parsley flakes.
• At this point, your sauce may have thickened to your liking. Poor over pasta. If you would like your sauce a bit thicker, sprinkle corn starch over the sauce and stir it in and keep stirring until the sauce thickens a bit. It is still going to be a brothy sauce, but it will thicken. Once thick, turn down heat.
• If you haven't finished cooking your pasta, do that now, drain, and poor the tall the sauce over the pasta and combine.