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Lobster, Shrimp and Scallop Pasta

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“Supposibly this recipe came from Red Lobster. I just know that when I made it there was nothing left and everyone wanted more.”
READY IN:
40mins
SERVES:
4
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute all seafood in 2 oz butter until half cooked, remove and set aside.
  2. Saute vegetalbes and garlic in remaining 2 oz butter for 5 minutes.
  3. Add white wine, cook for 2 more minutes, add chicken stock, salt & pepper, simmer for 5 minutes.
  4. Mix lemon juice and cornstarch and blend into chicken stock.
  5. Return seafood to pan.
  6. Simmer 5 minutes.
  7. Add chopped parsley and serve over noodles.

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