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Lobster, Shrimp and Scallop Pasta

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ready in: under 30 minutes
serves/makes:   4

recipe id: 67531
cook method: stovetop

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2 pounds linguine pasta, cooked and drained
4 ounces lobster meat, 1-inch pieces
16 medium shrimp, peeled and deveined
6 ounces bay scallops
2 yellow squash, cut in half, 1/2-inch slices
1 red bell pepper, 1-inch pieces
4 ounces snow peas, cleaned
2 tablespoons garlic, chopped fine
4 ounces butter
1/2 cup white wine
10 ounces stock
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons fresh parsley, chopped


In a large saute pan, saute all seafood in half the butter until half cooked. Remove from saute pan and set aside. Saute vegetables and garlic in remaining butter for 5 minutes.

Add white wine and cook for 2 minutes. Add 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.

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Nutritional data has not been calculated yet.

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