“I made this up from a bunch of recipes that I read - tried to take the best/easiest of them all. I have to say, it turned out great! Very yummy, just like a restaurant. I used thin spaghetti because that's what I had in the pantry, and I think it was the perfect balance to the sauce. I used a sauvignon blanc for the wine - which I thought would be too fruity, but it was just right. You can use whatever shellfish you like - I think it would have been great with some muscles or clams. Just add them when you would add the shrimp.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Buy lobster already cooked from seafood department.
  2. Put on water to boil for spaghetti.
  3. Peel shrimp, cut scallops into half or fourths - depending on how you like to eat them. Take lobster meat out of shell and chop.
  4. Put spaghetti on to cook.
  5. Heat olive oil in skillet, add garlic to saute - do not brown.
  6. Add shrimp and saute for about 2 min or until starting to turn pink.
  7. Add scallops and saute for another 1 or 2 min, keeping heat high, but do not burn.
  8. Add wine and lemon juice and stir to combine. Bring to a boil, then reduce heat a little. (med-high - just on the verge of bubbling, but not too hot or you'll overcook the seafood.
  9. Add salt and pepper.
  10. Add lobster meat and combine.
  11. Add red pepper flakes.
  12. Add the butter and swirl.
  13. Is your pasta done? If so, drain and put into pot to stay warm.
  14. Add the parsley flakes.
  15. At this point, your sauce may have thickened to your liking. Poor over pasta. If you would like your sauce a bit thicker, sprinkle corn starch over the sauce and stir it in and keep stirring until the sauce thickens a bit. It is still going to be a brothy sauce, but it will thicken. Once thick, turn down heat.
  16. If you haven't finished cooking your pasta, do that now, drain, and poor the tall the sauce over the pasta and combine.

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