Seafood Linguine


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


Melt butter in a large skillet.
Add shallots and sauté until light, 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 (about 2-3 minutes per side)
Meanwhile, cook pasta according to package directions until al dente, drain and reserve 1/8 cup pasta water.
Add lobster, shrimp, cream and shallot/garlic mixture for breading with scallops.
Heat on medium/low until cream is simmering low.
Add parmesan cheese, salt, pepper and parsley to seafood mixture, keep warm.
Add linguine and cooked pasta water to seafood mixture, stir and serve immediately.
“TIP” – Heat the dinner bowls/plates and serve the bowl



Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *

Creamed Peas and Potatoes

Beaucoup Seafood Chowder