| 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
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”