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!
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.