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2 pounds fettuccine
1 pound asparagus, cut into 1-inch pieces
1 tablespoon unsalted butter
8 ounces white mushrooms, sliced
2 cups heavy cream
2 cups half-and-half
1 cup fresh lemon juice
2 cups grated Parmigiano Reggiano cheese
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Coarsely ground black pepper
3/4 to 1 pound shrimp, cooked and peeled
Instructions
1 pound asparagus, cut into 1-inch pieces
1 tablespoon unsalted butter
8 ounces white mushrooms, sliced
2 cups heavy cream
2 cups half-and-half
1 cup fresh lemon juice
2 cups grated Parmigiano Reggiano cheese
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Coarsely ground black pepper
3/4 to 1 pound shrimp, cooked and peeled
1. Cook fettuccine according to package directions, adding asparagus during the last 2 minutes. Drain well.
2. Melt butter in a large skillet. Add mushrooms and cook until tender, 2 to 3 minutes.
3. Combine cream, half-and-half and lemon juice in a large deep skillet; cook over medium heat about 3 minutes. Add pasta mixture to cream mixture; stir well. Add cheese, nutmeg, salt and pepper and cook, tossing fettuccine, until sauce thickens slightly, about 1 minute. Add shrimp and mushrooms. Serve warm. Serves 12.
"Good Fridays," Feb. 2009 Relish.
Nutritional Information
2. Melt butter in a large skillet. Add mushrooms and cook until tender, 2 to 3 minutes.
3. Combine cream, half-and-half and lemon juice in a large deep skillet; cook over medium heat about 3 minutes. Add pasta mixture to cream mixture; stir well. Add cheese, nutmeg, salt and pepper and cook, tossing fettuccine, until sauce thickens slightly, about 1 minute. Add shrimp and mushrooms. Serve warm. Serves 12.
"Good Fridays," Feb. 2009 Relish.
Per serving: 580 calories, 26g fat, 140mg chol., 26g prot., 64g carbs., 3g fiber, 420mg sodium.
