Lobster, Shrimp and Scallop Pasta
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Ingredients
| 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 lbs. | linguini, cooked and drained |
4 Recipe Reviews
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We made this one night for some friends. We all thought it was real good! We think it needs 5 stars!!
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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.
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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.
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Instructions
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.
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