Red Lobster's Lobster, Shrimp And Scallop Pasta

Recipe Ingredients

2 lbs	908g / 32oz	Linguini - cooked, drained
4 oz	113g	Lobster meat - cut into 1" pieces
16 oz	454g	Shrimp - (31/35 size) - peeled, deveined (medium)
6 oz	170g	Bay scallops
2		Yellow squash - cut in half,
		Then into 1/2" slices
1		Red bell pepper - cut into 1" pieces
4 oz	113g	Snow peas - cleaned
2 tablespoons	30ml	Finely-chopped garlic
4 oz	113g	Butter
1/2 cup	118ml	White wine
10 oz	284g	Chicken stock
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Coarsely-ground black pepper
3 tablespoons	45ml	Fresh lemon juice
1 tablespoon	15ml	Cornstarch
2 tablespoons	30ml	Chopped fresh parsley

Recipe Instructions

In a large saute pan, saute all seafood in 2 ounces of butter until half cooked. Remove from saute pan and set aside.

Saute vegetables and garlic in remaining 2 unces of butter for 5 minutes. Add white wine and cook for 2 minutes. Add chicken stock, salt and pepper and simmer 5 minutes.

Mix lemon juice and cornstarch and blend into chicken stock. Return seafood to pan and simmer 5 minutes. Add chopped parsley and pour over linguini to serve.

This recipe yields 4 servings.

Source:
Red Lobster Restaurant's recipe collection at - http://www.redlobster.com

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