Lobster, Shrimp and Scallop Pasta

"Supposibly this recipe came from Red Lobster. I just know that when I made it there was nothing left and everyone wanted more."
 
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Ready In:
40mins
Ingredients:
16
Yields:
1 cup
Serves:
4
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ingredients

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directions

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

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Reviews

  1. This was one of the worst seafood recipes I've ever made. The flavors of red pepper, yellow squash mixed with lemon was awful. I can't imagine anyone who made this actually liked it. I love seafood but this was so bad it turned me off to eating seafood for a while.
     
  2. I followed everything except for the squash and peas. (I'm not a fan of those veggies cooked with my seafood.) It turned out delicious! I will be making this one again.
     
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