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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Yum! I found this recipe on . Ingredients:
8 ounces fettuccine |
1 cup asparagus, cut into 1-inch pieces or 1 cup broccoli floret |
1 cup sliced fresh mushrooms |
2 tablespoons butter |
6 ouncescooked lobster meat, cut into bite-size pieces (about 1-1/4 cups) |
2/3 cup half-and-half or 2/3 cup light cream |
3/4 cupshredded parmesan cheese (3 ounces) |
1/8 teaspooncoarsely ground black pepper |
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.
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