Seafood Linguine

By PineyCook

Ingredients

• 500 g (1 lb) Linguine pasta
• 1/3 cup butter
• 2 large shallots, finely diced
• 2-3 cloves garlic, finely minced
• 1 1/2 cups whipping cream (35% milk fat)
• 1/2 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

Details

Adapted from oldermommystillyummy.com

Preparation

Step 1

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