| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Linguini; cooked and drained |
| 4 |
oz |
Lobster meat; 1" pieces |
| 16 |
md |
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 |
tb |
Garlic; chopped fine |
| 4 |
oz |
Butter |
| 1/2 |
c |
White wine |
| 10 |
oz |
Chicken stock |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Coarsely ground pepper |
| 3 |
tb |
Fresh lemon juice |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Fresh parsley; chopped |
INSTRUCTIONS
1) In a large saut. pan, saut. all seafood in 2 oz. of butter until half
cooked.
2) Remove from saut. pan and set aside.
3) Saut. 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.
Recipe by: Red Lobster
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
17, 1998
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