Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, blue alfredo pasta with scallop and tomato for 4th of july. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
The shrimp and scallop combination works well for this pasta dish. Make sure that the shrimp is pan fried and the scallops are seared before adding the It won't take long for the sauce and seafood to be cooked. Pan fry the shrimp separately and the sear the scallops.
Blue Alfredo Pasta With Scallop And Tomato For 4th Of July is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Blue Alfredo Pasta With Scallop And Tomato For 4th Of July is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have blue alfredo pasta with scallop and tomato for 4th of july using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Blue Alfredo Pasta With Scallop And Tomato For 4th Of July:
- Make ready blue alfredo pasta
- Take 2 cup udon noodle or linguine pasta
- Get 500 grams leggo Alfredo creamy pasta sauce
- Prepare 10 blue pea flower or blue food colouring
- Get 4 tbsp boiling water
- Take scallop
- Take 1 dash salt and pepper
- Get 10 scallop
- Take cherry tomato
- Get 1 dash salt and pepper
- Get 12 small roma tomato
- Make ready garnish optional add on
Thin slices of seasoned potatoes, layered with onion and baked in a buttery milk sauce. I grew up with two basic potato casseroles. One that was made with a buttery milk sauce that my Mama called scalloped potatoes; the other made. Tangy sundried tomato dressing poured over corkscrew pasta , with tomatoes, olives, and plenty of Parmesan cheese.
Steps to make Blue Alfredo Pasta With Scallop And Tomato For 4th Of July:
- Cooked udon noodle for 13 minutes then drain and set aside
- In pan bring to a boil blue pea flower with water then stiring and pressing till colour turn blue and off heat and set aside.
- Bring Alfredo sauce to a simmer then add cooked pasta and mix well
- Sieve the natural blue pea flower and mix with the cooked Alfredo pasta
- With oil and butter pan sear scallop for 2 minute then turn over and sear for another 1 minute then off heat
- Layer fresh thinly slice tomato top with seasoning then top scallop and top with seasoning too
- Then top blue colour Alfredo pasta and a blue pea flower and serve immediately
Okay, now that that's over with, let me show you my favorite chick food pasta salad—the one I always make on Fourth of July. In this comforting, quick-cooking dish, bites of elicoidali pasta are accompanied by warm spinach and fresh tomatoes—all served over a layer of creamy ricotta cheese mixed with Calabrian chile paste for bright, contrasting heat. Pasta with tomato sauce and meatballs on a dark background. Photo "Pasta alfredo with parmesan and tomato, close-up" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.
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