Seafood Linguine

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

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