Scallop and Asparagus Alfredo


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

Scallop and Asparagus Alfredo
Photo: Jason Donnelly
Total Time:
30 mins
4 cups


  • 8 ounce fresh or frozen sea scallops

  • 2 ounce dried whole wheat penne pasta

  • 1 pound fresh asparagus spears, trimmed and cut into 1-inch pieces (2 cups)

  • 2 teaspoon butter

  • 2 cloves garlic, minced

  • 1 5 ounce can evaporated fat-free milk

  • 2 tablespoon reduced-fat cream cheese (Neufchâtel)

  • 2 tablespoon finely shredded Parmesan cheese

  • 1 tablespoon lemon juice

  • ¼ teaspoon lemon-pepper seasoning

  • Snipped fresh Italian (flat-leaf) parsley (optional)


  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.

Nutrition Facts (per serving)

398 Calories
11g Fat
40g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 398
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 66mg 22%
Sodium 530mg 23%
Total Carbohydrate 40g 15%
Total Sugars 12g
Protein 36g
Vitamin C 15.9mg 80%
Calcium 414mg 32%
Iron 4.5mg 25%
Potassium 1054mg 22%
Folate, total 96.8mcg
Vitamin B-12 2.1mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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