Lobster and Asparagus Alfredo
cup asparagus, cut into 1-inch pieces or broccoli flowerets
cup sliced fresh mushrooms
tablespoons margarine or butter
ounces cooked lobster meat, cut into bite-size pieces (about 1-1/4 cups)
cup half-and-half or light cream
teaspoon coarsely ground black pepper
dash ground nutmeg
Coarsely ground black pepper (optional)
- Cook fettuccine according to package directions; drain. Set aside.
- Meanwhile, in a large skillet cook asparagus or broccoli and mushrooms in margarine or butter for 5 minutes or until just tender. Add lobster and half-and-half or light cream; heat through.
- Add cooked fettuccine to the skillet. Then add Parmesan cheese, 1/8 teaspoon pepper, and nutmeg. Toss until pasta is coated. If necessary, cook for 2 to 3 minutes until sauce is desired consistency. Serve immediately. Sprinkle with additional pepper and serve with breadsticks, if desired. Makes 4 servings.
Nutrition Facts(Lobster and Asparagus Alfredo)
- Per serving:
- 468 kcal cal.,
- 18 g fat
- (8 g sat. fat,
- 60 mg chol.,
- 597 mg sodium,
- 50 g carb.,
- 26 g pro.
- Percent Daily Values are based on a 2,000 calorie diet