Red Lobster Lobster, Shrimp and Scallop Pasta
2 pounds linguini, ready and drained pipelines
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, 1/2-inch pieces
1 red bell pepper, 1-inch pieces
4 ounces snow peas, tidied up
2 tablespoons garlic, chopped fine
4 ounces butter
1/2 cup gewurztraminer
10 ounces chicken stock
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons fresh parsley, sliced
In a huge sauté pan, sauté all seafood in 2 ounce. of butter till half ready.
Remove from sauté pan and scheduled.
Sauté veggies and garlic in remaining 2 ounce. of butter for 5 minutes.
Consist of gewurztraminer and cook for 2 minutes.
Consist of 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.
Consist of sliced up parsley and put over linguini to serve.
Chef’s Tip: This meal makes 4 substantial parts. Cut pasta meal in half for a lighter conversation.
Consume pointers: Chenin Blanc, White Zinfandel
Servings: 4
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