Seafood Linguine

We make this delicious Seafood Linguine two or three times a year; almost always to mark a special occasion such as a birthday, Christmas or a family celebration.  It isn’t difficult to make and we usually all gather in the kitchen with a glass of wine and everyone pitches in to help.
You can vary the seafood to suit your own tastes; we always have lobster, scallops and shrimp but will sometimes add crab meat and chunks of salmon or a white fish.  Just put in a variety of seafood your family enjoys and it will be perfect!

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

Instructions

1. Melt butter in large frying pan.
2. Add shallots and saute until clear, add garlic and continue cooking for 1 minute then transfer to a bowl.
3. Add more butter if necessary,cook scallops until lightly browned on both sides (approximately 2-3 minutes per side)
4. Meanwhile, cook pasta according to package directions, until al dente, drain and reserve ⅛ cup pasta water.
5. Add lobster, shrimp, cream and shallots/garlic mixture to pan with scallops.
6. Heat over medium/low temperature until cream comes to a low simmer.

Full Reading: https://oldermommystillyummy.com/seafood-linguine-recipe-2/

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