Shrimp and Scallop Pasta
2 pounds linguini, cooked and drained
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 slices
1 red bell pepper, 1-inch pieces
4 ounces snow peas, cleaned
2 tablespoons garlic, chopped fine
4 ounces butter
1/2 cup white wine
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, chopped
In a large sauté pan, sauté all seafood in 2 ounces of butter until half cooked.
Remove from sauté pan and set aside.
Sauté vegetables and garlic in remaining 2 ounces 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.
Chef's Tip: This recipe makes four very large portions. Cut pasta recipe in half
for a lighter presentation.