Lobster, Shrimp and Scallop Pasta

2 tbsp. parsley, chopped
1 tbsp. cornstarch
3 tbsp. lemon juice
1/2 tsp. black pepper
1 tsp. salt
10 fl. oz. chicken stock
1/2 cup white wine
4 oz. butter
2 tbsp. garlic, finely chopped
4 oz. snow pea pods, washed
1 red bell pepper, cut in 1-inch pieces
2 yellow squash, cut in 1/2-inch slices
6 oz. bay scallops, rinsed
16 md. shrimp, peeled and deveined
4 oz. lobster meat, cut in 1-inch pieces
2 lb. linguini, cooked and drained

Directions:

In a large pan, sauté all seafood in 2 oz. butter until half cooked. Remove from pan and set aside. Keep warm.

Sauté vegtables and garlic in remaining 2 oz. of butter for 5 minutes. Add wine and cook for 2 minutes. Add chicken stock, salt and pepper and simmer for 5 minutes. Mix lemon juice and corn starch and blend into chicken stock. Return seafood to pan and simmer for 5 minutes. Add chopped parsley and pour over cooked linguini.

User Reviews:

We had my mother over for Mother's day so I made this for her. But it was my father who told my mother to make sure to get the recipe from me! I was very good and I would like to tell every one who see's it to make it. If you love seafood dishes this is one to try! Thanks.

Submitted by Jan Mannet on December 05, 2003

This recipe was a hit with my family. I would recommend using large scallops and large shrimp or prawns. I have made the recipe twice and it takes 30-35 minutes.

Submitted by Francine on December 05, 2001

We made this one night for some friends. We all thought it was real good! We think it needs 5 stars!!

Submitted by J. Morris on December 05, 2000

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