Seafood Linguine

• Seafood

  • 1 can Lobster pieces, frozen
  • 12 Scallops, large
  • 2 cups Shrimp, frozen pre-cooked

• Produce

  • 2 cloves Garlic
  • 2 tbsp Parsley
  • 2 Shallots, large

• Pasta & Grains

  • 500 g Linguine pasta

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/3 cup Butter
  • 1/2 cup Parmesan cheese
  • 1 1/2 cups Whipping cream

Found on oldermommystillyummy.com

Ingredients

• 500g (1 lb) Linguine pasta
• ⅓ cup butter
• 2 large shallots, finely diced
• 2-3 cloves garlic, finely minced
• 1½ cups whipping cream (35% milk fat)
• ½ cup freshly grated Parmesan cheese
• 2 Tbsp chopped parsley
• 1 can frozen lobster pieces, thawed and broken into pieces (alternately, you could use a cup or so of fresh cooked and cut up lobster meat.)
• 12 -15 large scallops, foot removed
• 2 cups frozen, pre-cooked shrimp, thawed
• salt and pepper to taste

Directions

• Melt butter in large frying pan.
• Add shallots and saute until clear, add garlic and continue cooking for 1 minute then transfer to a bowl.
• Add more butter if necessary,cook scallops until lightly browned on both sides (approximately 2-3 minutes per side)
• Meanwhile, cook pasta according to package directions, until al dente, drain and reserve ⅛ cup pasta water.
• Add lobster, shrimp, cream and shallots/garlic mixture to pan with scallops.
• Heat over medium/low temperature until cream comes to a low simmer.
• Add Parmesan cheese, salt, pepper and parsley to seafood mixture, keep warm.
• Add cooked linguine and pasta water to seafood mixture, stir and serve immediately.
• *TIP* – Heat dinner bowls/plates and serving bowl