| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Pasta, Seafood | 1 | Servings | |
INGREDIENTS
| 4 | Fresh large sea scallops | |
| 2 | Gulf shrimp, peeled & | |
| deveined | ||
| 1 | Lobster tail split in half | |
| parboiled & removed from | ||
| shell | ||
| 1/4 | c | Chopped fresh littlenecks |
| 1/4 | c | Seafood stock |
| 1/4 | c | Sherry |
| 1 | T | Olive oil |
| 1 | t | Butter |
| 1 | Clove garlic, finely minced | |
| 1/2 | c | Heavy cream |
| 1 1/2 | c | Marinara sauce |
| Fresh chopped basil and | ||
| parsley | ||
| Black pepper, red pepper | ||
| salt if needed | ||
| Linguine |
INSTRUCTIONS
Heat oil in saute' pan until hot. Add garlic, saute' for 30 seconds. Add seafood, saute' for 30 seconds. Add 1/4 cup sherry, cook for 30 seconds, then add stock and saute' for a minute. Add marinara sauce, butter and heavy cream, basil, parsley, red pepper and black pepper. Saute' for 5 minutes on high heat, stirring to blend all ingredients evenly. Serve over linguine or pasta of choice. Posted by JoAnn Pellegrino 5/98 Recipe published in Rhode Island Monthly Magazine July 1995 Recipe by: Camilles Restaurant Providence RI Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 28, 1998
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