| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 2 | lb | Linguini, cooked and drained |
| 4 | oz | Lobster meat, 1" pieces |
| 16 | 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 | T | Garlic, chopped fine |
| 4 | oz | Butter |
| 1/2 | c | White wine |
| 10 | oz | Chicken stock |
| 1 | t | Salt |
| 1/2 | t | Coarsely ground pepper |
| 3 | T | Fresh lemon juice |
| 1 | T | Cornstarch |
| 2 | T | Fresh parsley, chopped |
INSTRUCTIONS
In a large saut pan, saut all seafood in 2 oz. of butter until half cooked. Remove from saut pan and set aside. Saut vegetables and garlic in remaining 2 oz. 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. Suggested Wine: Chenin Blanc, White Zinfandel NOTES : This recipe makes four very large portions. Cut pasta recipe in half for a lighter presentation. Recipe by: Red Lobster Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 17, 1998
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