Lobster, Shrimp And Scallop Pasta Recipe
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Ingredients : Lobster, Shrimp And Scallop Pasta Recipe
2 lb linguini, cooked and drained
4 oz lobster meat, 1" pieces
16 medium shrimp, (31/35 size), peeled - and deveined
6 oz bay scallops
2 yellow squash, halved, 1/2" slice
1 red bell pepper, 1" pieces
4 oz snow peas, cleaned
2 tbsp garlic, chopped fine
4 oz butter
1/2 cup white wine
10 oz chicken stock
1 tsp salt
1/2 tsp coarsely ground pepper
3 tbsp fresh lemon juice
1 tbsp cornstarch
2 tbsp fresh parsley, chopped
1) In a large sauté pan, sauté all seafood in 2 oz. of butter until half
cooked.
2) Remove from sauté pan and set aside.
3) Sauté vegetables and garlic in remaining 2 oz. of butter for 5 minutes.
4) Add white wine and cook for 2 minutes.
5) Add chicken stock, salt and pepper and simmer 5 minutes.
6) Mix lemon juice and cornstarch and blend into chicken stock.
7) Return seafood to pan and simmer 5 minutes.
8) Add chopped parsley and pour over linguini to serve.
Suggested Wine: Chenin Blanc, White Zinfandel
NOTES : This recipe makes four very large portions. Cut pasta recipe in
half for a lighter presentation.
By "Valerie Whittle" <catspaw@inetnow.net> on Feb 17, 1998.
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Per Serving (excluding unknown items): 1211 Calories; 28g Fat (21.3%
calories from fat); 49g Protein; 183g Carbohydrate; 8g Dietary Fiber;
140mg Cholesterol; 1601mg Sodium. Exchanges: 11 1/2 Grain(Starch); 2 1/2
Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Red Lobster
Preparation Time: 0:00
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