Red Lobster Shrimp and Scallop Pasta


  • 2 lbs linguini, cooked and drained
  • 4 oz lobster meat, 1-inch pieces
  • 16 medium shrimp (31/35 size), peeled and deveined
  • 6 oz bay scallops
  • 2 yellow squash, cut in half, 1/2-inch slices
  • 1 red bell pepper, 1-inch pieces
  • 4 oz snow peas, cleaned
  • 2 Tbsp garlic, chopped fine
  • 4 oz butter
  • 1/2 cup white wine
  • 10 oz chicken stock
  • 1 tsp salt
  • 1/2 tsp coarsely ground pepper
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp cornstarch
  • 2 Tbsp fresh parsley, chopped


In a large sauté pan, sauté all seafood in 2 ounces of butter until half cooked.

Remove from sauté pan and set aside.

Sauté vegetables and garlic in remaining 2 ounces of butter for 5 minutes.

Add white wine and cook for 2 minutes.

Add chicken 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.

Chef's Tip: Thismakes four very large portions. Cut pastain half for a lighter presentation.

Beverage suggestions: Chenin Blanc, White Zinfandel

Makes 4

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