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Lobster, Shrimp, and Scallop Pasta
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Submitted by:
Adam |
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Try the Lobster, Shrimp, and Scallop Pasta because the comination of the three adds a wonderful flavor. |
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INGREDIENTS:
- 2 tablespoon(s) , parsely chopped
- 1 tablespoon(s) , cornstarch
- 3 tablespoon(s) , lemon juice
- 1/2 teaspoon(s) , black pepper
- 1 teaspoon(s) , salt
- 10 ounces , chicken stock
- 1/2 cup(s) , white wine
- 4 ounces , butter
- 2 tablespoon(s) , garlic finely chopped
- 4 ounces , snow pea pods washed
- 1 whole , red bell pepper cut in 1-inch pieces
- 2 whole , yellow squash cut in 1/2-inch slices
- 6 ounces , bay scallops rinsed
- 16 whole , shrimp peeled and deveined
- 4 ounces , lobster meat cut in 1-inch pieces
- 2 pound(s) , linguini cooked and drained
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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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