Lobster, Shrimp and Scallop Pasta
| Yield: | 4 Servings |
| Categories: |
| 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 |
Advertisement