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Alright, don’t linger, let’s course of action this seafood trio pasta formula with 14 elements which are surely easy to acquire, and we have to process them at the very least through 4 measures. You should invest a while on this, so the resulting food could be perfect.
Ingredients - Seafood Trio Pasta:
- You need 2 Lobster Tails
- Require Scallops
- Need - Shrimp
- Prepare of Pasta (Your Discretion)
- Need of Pesto
- Provide Mushrooms
- Provide for Asparagus
- Take of Lemon
- Provide for Garlic
- Give for Salt
- Prepare Pepper
- You need for Butter
- Need for Bread
- You need Flour & Eggs (For Pasta)
This time, it was a seafood variety. Shred the cheese; chop the bell pepper; chop the onion; boil water for the bowtie pasta and cook pasta. This seafood pasta recipe was inspired by Rylstone Extra Virgin Olive oil and combines fresh ocean flavours of vongole, flat head and prawns with juicy. Crab, Shrimp, Scallops & Mushrooms tossed in a creamy mornay sauce served over a bed of linguini & fresh spinach.
Seafood Trio Pasta instructions:
- Start working on that pasta so that it can rest while you do other things like cutting your mushrooms and asparagus. (Or use boxed pasta).
- Slice the lobster tail open and get some garlic, melted butter and seasonings in there. Place a couple lemon slices on top. Wrap it, and put it in the oven. 375F for about 23 minutes. Steam asparagus simultaneously with butter and seasonings.
- Get some butter in a pan and get it hot. Be sure to have your shrimp and scallops seasoned because you’ll have to work fast. Butter burns. Get a nice dear on the scallops. Don’t toy with them too much. Shrimp in the pan next. Bread isn’t a baad idea. Sprinkle the bread with olive oil and salt.
- Boil pasta, toss in pesto, plate and serve right away.
Served With: Caesar Salad; Roll; Seafood Trio Pasta quantity. Don't worry if the sauce wants to stick on the top – it will run down into the seafood as the "casserole" bakes. Remove scallop mixture from pan; keep warm. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Meanwhile, in a large skillet over medium heat, melt butter.
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