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Red Lobster's Lobster, Shrimp And Scallop Pasta
Serving Size: 4


Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds linguini -- cooked, drained
4 ounces lobster meat -- cut into 1" pieces
16 medium shrimp - (31/35 size) -- peeled, deveined
6 ounces bay scallops
2 yellow squash -- cut in half,
then into 1/2" slices
1 red bell pepper -- cut into 1" pieces
4 ounces snow peas -- cleaned
2 tablespoons finely-chopped garlic
4 ounces butter
1/2 cup white wine
10 ounces chicken stock
1 teaspoon salt
1/2 teaspoon coarsely-ground black pepper
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons chopped fresh parsley

In a large sauté pan, sauté all seafood in 2 ounces of butter until half
cooked. Remove from sauté pan and set aside.

Sauté vegetables and garlic in remaining 2 unces 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.

This recipe yields 4 servings.

© 2008
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