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Lobster and Asparagus Alfredo
Ingredients
- 8 ounces fettuccine
- 1 cup asparagus, cut into 1-inch pieces or broccoli flowerets
- 1 cup sliced fresh mushrooms
- 2 tablespoons margarine or butter
- 6 ounces cooked lobster meat, cut into bite-size pieces (about 1-1/4 cups)
- 2/3 cup half-and-half or light cream
- 3/4 cup shredded Parmesan cheese (3 ounces)
- 1/8 teaspoon coarsely ground black pepper
- dash ground nutmeg
- Coarsely ground black pepper (optional)
- Breadsticks (optional)
Directions
1. Cook fettuccine according to package directions; drain. Set aside.
2. 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.
3. 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)
- Servings Per Recipe 4,
- cal. (kcal) 468,
- Fat, total (g) 18,
- chol. (mg) 60,
- sat. fat (g) 8,
- carb. (g) 50,
- pro. (g) 26,
- sodium (mg) 597,
- Percent Daily Values are based on a 2,000 calorie diet
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