Lobster and Asparagus Alfredo

Lobster and Asparagus Alfredo
Lobster and Asparagus Alfredo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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.

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