Red Lobster Shrimp and Scallop Pasta Posted by CookinMom May 4, 2001 Source: Red Lobster's Recipes 2 pounds linguini, cooked and drained 4 ounces lobster meat, 1-inch pieces 16 medium shrimp (31/35 size), peeled and deveined 6 ounces bay scallops 2 yellow squash, cut in half, 1/2-inch slices 1 red bell pepper, 1-inch pieces 4 ounces snow peas, cleaned 2 tablespoons garlic, chopped fine 4 ounces butter 1/2 cup white wine 10 ounces chicken stock 1 teaspoon salt 1/2 teaspoon coarsely ground pepper 3 tablespoons fresh lemon juice 1 tablespoon cornstarch 2 tablespoons 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: This recipe makes four very large portions. Cut pasta recipe in half for a lighter presentation. Beverage suggestions: Chenin Blanc, White Zinfandel