Today, this white sauce seafood pasta is purely a reminder of a white sauce scallop in a dinner that went to Tauranga in a fishing club in a certain year~ At that time someone was obsessed with this taste~ So today I am god Restore one, according to the original taste memory, with the same sauce taste, made this seafood pasta. Hey, since it’s a seafood noodle, it’s a shell-shaped look. Is it very good? =)
Shrimp head to head, peeled, left tail, open back spare; scallops take scallops, spare; sliced mushrooms, onion shredded, bacon cut small pieces; carrot cut diamond pieces, garlic mince.
The shell surface is cooked according to the reminder time on the package (this shell surface is cooked for 13 minutes) - put a small amount of salt in the water when cooking.
Remove the cooked shell noodles and mix with olive oil for later use.
Take another pot, put a proper amount of oil in the pot, wait until the oil is hot, put half of the onion, stir fry.
Add the mushroom pieces.
Stir-fried until the mushroom is super soft and ready for use.
Add the right amount of oil to the pan, simmer on the flour, pour the flour, and fry the flour.
Pour fresh cream into the pan.
Add salt and black pepper to taste and boil the soup.
Pour the fried onion and mushroom into the fried soup.
In another pot, put a proper amount of oil in the pot, wait until the oil is hot, add the minced garlic and the remaining onion, and scent.
Add bacon to the pan and stir fry.
Add shrimp and scallops to the pan and stir well.
Add carrot slices to the pan and stir fry evenly.
Pour the fried white sauce into the pot and sprinkle with basil and parsley.
Pour in the cooked shell noodles and boil over high heat.
Make the sauce evenly wrapped around the shell surface.
1. Pasta is cooked according to the recommended time on the package. When cooking, put a small amount of salt in the water to make the taste of the noodles stronger. 2, after cooking the pasta, mix with olive oil to prevent adhesion.