Scallop & Asparagus Alfredo

wercreative

"Nice dish to serve alone or with rice or pasta. I use Barilla pasta to make it healthier. This recipe is heavy on the asparagus so adjust as needed. It sounds heavy but is really light."
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Ingredients

40 servings
Serving size has been adjusted!
Original recipe yields 2 servings



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Directions

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  1. 1. Rinse scallops & pat dry. Set aside. Cook pasta according to directions adding asparagus for the last 3 minutes of cooking time. Drain and keep warm.
  2. 2. In a large skillet melt butter over medium-high heat. Add scallops and garlic. Cook 4-5 minutes or until scallops are golden brown, turning once. Remove scallops from skillet and add to pasta mixture to keep warm.
  3. 3. Whisk evaporated milk into the drippings of skillet. Turn heat to medium-low. Add cream cheese, parmesan, and lemon juice. Cook and stir until heated and cheeses are melted.
  4. 4. Add cooked pasta and asparagus to the skillet, toss and coat. Divide pasta mixture between two dinner plates, top with scallops.

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