Scallop and Asparagus Alfredo

The combination of creamy alfredo, sophisticated scallops, and crisp-tender asparagus make this an elegant dinner option.

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4.0 by 18 people

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  • Makes: 2 servings
  • Serving Size: 2 cups
  • Makes: 4 cups
  • Start to Finish: 30 mins

Scallop and Asparagus Alfredo

Directions

  1. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside. In a medium saucepan cook pasta according to package directions, adding asparagus for the last 3 minutes of cooking; drain. Return pasta mixture to hot saucepan; cover and keep warm.
  2. Meanwhile, in a large skillet heat butter over medium-high heat until melted. Add scallops and garlic; cook for 4 to 5 minutes or until scallops are golden, turning once. Transfer scallops to pasta mixture, reserving drippings in skillet
  3. Whisk evaporated milk into the reserved drippings; reduce heat to medium-low. Add cream cheese, Parmesan cheese, lemon juice, and lemon-pepper seasoning. Cook and stir until cheeses are melted and mixture is heated through.
  4. Add pasta mixture to cheese mixture; toss gently to coat. If desired, sprinkle each serving with parsley.
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Nutrition Facts (Scallop and Asparagus Alfredo)

  • Per serving:
  • 398 kcal ,
  • 11 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 66 mg chol. ,
  • 530 mg sodium ,
  • 40 g carb. ,
  • 3 g fiber ,
  • 12 g sugar ,
  • 36 g pro.
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18 Ratings

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