Ingredients

1 pound lobster meat, cooked
1 pound rock shrimp
4 cups mushrooms, sliced
2 cups canned artichoke hearts, quartered
2 pounds capellini pasta
1/2 cup basil pesto sauce
4 ounces olive oil
4 tablespoons parsley, chopped
1 cup Parmesan cheese, grated

Directions

Place 2 quarts of water in a large pot over high heat. While waiting for the water to boil, begin preparation of the pesto: Place the olive oil in a 12-inch saute pan over medium heat, then add the shrimp and mushrooms and cook until the shrimp are pink. Add the pasta to the boiling water and cook to al dente.

While the pasta is cooking, add the lobster meat and artichoke hearts to the saute pan. Cook for 2 minutes.

Place pasta in a colander and drain thoroughly. Add pesto sauce to the mixture in the saute pan, and combine well. Continue cooking until the cheese in the pesto sauce is completely melted.

Serve up the pasta onto four plates and then top with the pesto mixture. Garnish with Parmesan cheese and parsley.