Seafood Trio Pasta. Slice the lobster tail open and get some garlic, melted butter and seasonings in there. Place a couple lemon slices on top. Seafood Trio Pasta Hey everyone, I hope you are having an amazing day today.

For mine, I am going to make it a bit tasty. This is gonna smell and look delicious. Shred the cheese; chop the bell pepper; chop the onion; boil water for the bowtie pasta and cook pasta. You can have Seafood Trio Pasta using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of Seafood Trio Pasta

You need 2 of Lobster Tails.
Prepare of Scallops.
It's of Shrimp.
Prepare of Pasta (Your Discretion).
You need of Pesto.
Prepare of Mushrooms.
Prepare of Asparagus.
Prepare of Lemon.
You need of Garlic.
Prepare of Salt.
Prepare of Pepper.
You need of Butter.
Prepare of Bread.
It's of Flour & Eggs (For Pasta).

Crab, Shrimp, Scallops, & Mushrooms tossed in a creamy mornay sauce served over a bed of linguini & fresh spinach. The sauce is a mixture of milk, chicken broth (sub in vegetable broth if you don't eat meat), and Parmesan. No roux necessary, just a light cream sauce that doesn't overpower the seafood. Cook the fettuccine according to package directions.

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..

Seafood pasta recipes, including angel hair pasta with squid, mussels, and zucchini. Remove scallop mixture from pan; keep warm. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Drain well in a colander set in the sink.